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

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

In a large bowl, beat softened butter until creamy.

Add granulated sugar and brown sugar, then beat until light and fluffy (2–3 minutes).

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

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

Fold in caramel chips and chopped chocolate.

Scoop dough onto baking sheets, leaving space between each cookie.

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

Remove from oven and immediately sprinkle with flaky sea salt.

Let cool on the baking sheet for a few minutes before transferring to a wire rack.

This Salted Caramel Cookie Recipe creates perfectly chewy cookies with gooey centers and crisp edges.