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

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Cream Butter and Sugars: In a large bowl using an electric mixer, beat softened butter with granulated sugar and brown sugar for 3 minutes until light and fluffy.

Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until smooth.

Combine: With mixer on low speed, gradually add flour mixture. Mix just until no streaks of flour remain. Do not overmix.

Fold in Chips: Using a spatula, fold in caramel chips and chocolate chips until evenly distributed throughout the dough.

Shape Cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.

Add Salt: Sprinkle a small pinch of flaky sea salt over the top of each dough ball before baking.

Bake: Bake for 10 to 12 minutes until edges are golden brown but centers still look slightly soft.

Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm for the gooeyest caramel experience.