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

In a medium mixing bowl, whisk together the flour, baking soda, and salt.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time and then mix in the vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until combined.

Gently fold in the caramel chips and chocolate chips until evenly distributed.

Drop generous portions of dough onto the prepared baking sheets, spacing about 2 inches apart.

Sprinkle a pinch of flaky sea salt over each cookie scoop.

Bake for 10-12 minutes until the edges turn golden brown.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.