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

Whisk together the all-purpose flour, baking soda, and salt in a medium bowl.

In a large bowl, cream the unsalted butter with both granulated and brown sugars until light and fluffy.

Incorporate the large eggs one at a time, then add the vanilla extract and mix until fully integrated.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until combined.

Fold in the caramel chips and optional chocolate chips using a spatula.

Using a cookie scoop, place rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.

Sprinkle each mound of dough generously with flaky sea salt.

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

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