Step 1: Brown the Butter. In a heavy-bottomed saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and smells nutty. Immediately pour the browned butter into a large heatproof bowl and let it cool for 10-15 minutes.
Step 2: Combine Sugars and Butter. Add the light brown sugar and granulated sugar to the slightly cooled browned butter. Beat with a stand mixer or hand mixer on medium speed until well combined and creamy, about 2-3 minutes.
Step 3: Add Wet Ingredients. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Step 4: Mix Dry Ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Combine Wet and Dry. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Fold in the Goodies. Gently fold in both semi-sweet and milk chocolate chips, along with the caramel bits. Try to distribute them evenly throughout the dough.
Step 7: Chill the Dough (Optional, but Recommended). For best results and deeper flavor, cover the dough and refrigerate for at least 30 minutes, or even overnight.
Step 8: Preheat and Prepare. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 9: Scoop and Bake. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Sprinkle a pinch of flaky sea salt on top of each dough ball.
Step 10: Bake to Perfection. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake!
Step 11: Cool and Enjoy. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.