In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Gently fold in the chocolate chips and caramel bits until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

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

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.

Lightly sprinkle a pinch of sea salt on top of each cookie dough ball before baking.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked; they will continue to cook as they cool.

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