Preheat the oven to 350°F.
Add the melted butter, brown sugar, granulated sugar and salt to a mixing bowl, mix until well combined.
Add the egg and vanilla, mix until well combined.
Sprinkle with flour, baking soda, and chocolate chips, stir until just combined.
Line a 9x13 pan with parchment paper. Add half the cookie dough to the pan in an even layer.
Bake for 18 minutes or until just starting to turn golden brown. Remove from oven an allow to cool for 10 minutes.
Add ½ cup beer, granulated sugar, and brown sugar to a pan over high heat. Stir until the sugar has dissolved. Clip a candy thermometer onto the side of the pan. Cook the sugar without stirring (swirl the pan if hot spots develop) until the mixture reaches 250°F, about 7 minutes.
Remove from heat, stir in the butter, vanilla and remaining 1 tablespoon beer. Allow to cool for five minutes.
Pour the caramel over the cookie layer. Add the remaining cookie dough to the top in crumbles, evenly as possible but it isn’t necessary for it to be completely uniform.
Sprinkle with flakey sea salt.
Bake for 18 more minutes or until the top is golden brown. Allow to cool completely (at least 1 hour) before cutting.