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

In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

In a large mixing bowl, cream together ¾ cup softened unsalted butter, ½ cup granulated sugar, and ¾ cup brown sugar until light and fluffy, about 3-4 minutes.

Beat in 2 large eggs one at a time, then mix in 1 teaspoon of vanilla extract.

Gradually add the dry flour mixture into the butter and sugar blend, using a spatula to gently fold until just combined.

Fold in 1 cup of caramel chips and ½ cup of semi-sweet chocolate chips if using.

Drop heaping spoonfuls of the dough onto prepared baking sheets, spaced about 2 inches apart.

Sprinkle each cookie dough mound with a pinch of flaky sea salt.

Bake the cookies for 10-12 minutes, until the edges are golden brown and the centers appear slightly underbaked.

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