Start by preparing your dry ingredients to ensure an even distribution of the baking soda and salt.

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

Now let’s mix things up, cream the butter and sugars together until smooth! In a large mixing bowl, beat 1 cup unsalted butter, softened to room temperature, with 1 cup brown sugar and ½ cup granulated sugar.

Grab the mixture and beat it on medium-high speed with a hand or stand mixer for 4 minutes, until it’s light and fluffy.

Add the Wet Ingredients. Start with the first egg, mix a little bit, then add the second one, mix well to ensure they’re fully incorporated. Then stir in 2 teaspoons vanilla extract.

Slowly incorporate the dry ingredients into the wet mixture, stirring on low speed until fully blended.

With the dough now fully mixed, it’s time to fold in the star ingredients, ¾ cup caramel chips and ¾ cup chocolate chips. Use a spatula to gently fold them into the dough, ensuring they’re evenly dispersed throughout. Be careful not to overmix.

Now, it's time to chill the dough, I recommend it for at least 30 minutes in the fridge.

While the dough rests in the refrigerator, take the time to preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and to ensure that your cookies bake evenly.

After the dough has chilled, use a cookie scoop or spoon to form 1 ½-tablespoon-sized dough balls and place them on your baking sheet.

Now it’s time to bake! Set the Cookies in the oven and bake for about 10 minutes, or until the edges are crisp and golden, with the centers remaining tender and moist. The cookies will continue to cook on the baking sheet after you remove them from the oven, so don’t worry if the centers appear underdone.

Once the cookies are out of the oven, I recommend allowing them to rest on the baking sheet for 5 minutes before transferring them to a cooling rack to fully set.