Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large mixing bowl, cream the butter, white sugar, and brown sugar until the texture is light and fluffy.

Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix just until combined. Don’t overmix.

Fold in the chocolate chips and caramel bits gently to keep the dough airy.

Scoop rounded tablespoons of dough and space them 2 inches apart on your baking sheets.

Bake for 10–12 minutes. The edges should be golden while the centers remain soft.

As soon as they’re out of the oven, sprinkle each cookie with flaky sea salt for that signature contrast.