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

In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

In a large mixing bowl, cream together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ¾ cup of brown sugar until light and fluffy.

Add 1 large egg and another egg yolk, followed by 1 teaspoon of pure vanilla extract, and mix until just combined.

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

Gently fold in 1 cup of caramel chips and ½ cup of chocolate chips if using.

Using a cookie scoop or tablespoon, place rounded balls of dough onto the baking sheets, spacing them about 2 inches apart.

Sprinkle a pinch of flaky sea salt onto each dough ball before baking.

Bake for 10-12 minutes, or until the edges are golden while the centers remain soft.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.