1. Preheat oven to 350°F and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, and fine sea salt until combined.

3. Quarter the caramel candies using kitchen shears and set aside.

4. In a large bowl or stand mixer, beat softened butter with both sugars for 3-4 minutes until light and fluffy.

5. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

6. Reduce speed to low and gradually add flour mixture, mixing just until no dry streaks remain.

7. Fold in chocolate chips and quartered caramels by hand using a spatula until evenly distributed.

8. Scoop 2-tablespoon portions of dough and place 2 inches apart on prepared baking sheets.

9. Slightly flatten each dough ball with your palm to about ¾-inch thickness.

10. Bake for 11-13 minutes, rotating pans halfway through, until edges are set but centers look slightly underdone.

11. Remove from oven and immediately sprinkle each cookie with a pinch of flaky sea salt.

12. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.