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

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

In a large bowl, beat together 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until light and fluffy, about 2-3 minutes.

Add 2 large eggs one at a time, mixing until fully incorporated, then stir in 1 teaspoon of vanilla extract.

Gradually add the dry flour mixture to the wet ingredients, mixing just until combined.

Fold in 1 cup of caramel chips and 1/2 cup of optional chocolate chips gently.

Using a cookie scoop, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Lightly sprinkle the tops with flaky sea salt before baking.

Bake for 10-12 minutes until edges are golden and centers look slightly underbaked.

Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.