Cream butter and sugars in stand mixer for 2-3 minutes.
Add egg and vanilla and keep beating for 1 min.
Meanwhile in a separate bowl mix flour, salt, and baking soda.
Slowly add dry mixture to wet mixture and cream. Then add the chocolate chips and caramel bits, and mix quickly until incorporated.
Using a cookie scoop (2-3 tbsp. works best), scoop dough onto parchment lined cookie sheet.
Chill cookie sheet with dough on it in Fridge for 20 - 30 minutes. (Note - I don't freeze these all the way hard like I do with my Classic Chocolate Chip Cookies - I like these to spread a little more so they cook that caramel on the bottom and get it really chewy).
Meanwhile, preheat oven to 385°F.
Remove dough from Fridge. Line a cookie sheet with a silicon baking mat or parchment paper - the caramel will stick to the pan if you don't use a silicon mat or parchment! Make sure to line the pan!
Place chilled dough balls on it, evenly spaced. These cookies will spread a bit so I do 6-9 per cookie sheet.
Bake in preheated 385°F oven for 7-10 minutes - time will vary dependning on your oven and cookie size. Bake until cookie starts to spread and edges turn a light golden brown.
Remove from oven when edges are lightly golden brown. Try not to overcook the middle of the cookie.
Top with sea salt sprinkles if desired.
Let cool on cookie sheet for 10 minutes before eating or transferring. Caramel will be chewy. Enjoy!