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

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

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

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in caramel chips and optional chocolate chips.

Use a cookie scoop to portion dough onto the prepared baking sheets, leaving about 2 inches between cookies.

Sprinkle the tops with flaky sea salt.

Bake for 10–12 minutes until the edges are lightly golden.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.