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

In a large bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy.

Beat in the eggs one at a time, then add vanilla extract.

In a medium bowl, whisk flour, baking soda, and salt. Gradually add this to the wet mixture until combined.

Fold in chocolate chips and chopped caramel pieces.

Scoop dough into balls (about 2 tbsp each) and place on the prepared baking sheets, leaving space between cookies.

Sprinkle lightly with flaky sea salt.

Bake for 10–12 minutes, until edges are golden but centers are soft.

Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack.