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

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

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, followed by the vanilla extract, mixing well.

Gradually add the dry ingredient mixture to the wet ingredients until just incorporated.

Fold in the caramel chips and chocolate chips gently.

Scoop rounded mounds of dough onto prepared baking sheets, spaced 2 inches apart.

Sprinkle a pinch of flaky sea salt on top of each cookie mound.

Bake for 10-12 minutes until edges are golden and centers are set.

Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack.