Method

• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2–3 minutes. The mixture should look creamy, smooth, and slightly lighter in color. Scrape down the sides of the bowl as needed so no butter remains unmixed.
• Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until the batter looks smooth and fully combined. If the mixture looks slightly separated, continue mixing briefly until it comes together.
• In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Mix thoroughly so the baking soda is evenly distributed.
• Add the dry ingredients to the butter mixture in two additions, mixing on low speed after each. Stop mixing as soon as no visible streaks of flour remain. The dough should be thick, soft, and easy to scoop.
• Add the chocolate chips, crushed pretzels, and caramel pieces. Fold them into the dough gently with a rubber spatula until evenly distributed. Avoid overmixing, which can crush the pretzels too finely and make the cookies tougher.
• Cover the bowl and refrigerate the cookie dough for 30 minutes. The dough should become firmer and easier to portion. If it still feels very soft, chill it for another 10–15 minutes.
• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Position one oven rack in the center for the most even baking.
• Use a 2-tablespoon cookie scoop to divide the dough into 24 portions. Place 12 dough portions on each prepared baking sheet, leaving about 2 inches between them. If using the optional extra chocolate chips and pretzel pieces, press a few gently onto the tops of the dough portions for a more textured appearance.
• Bake one sheet at a time for 10–12 minutes. The edges should look set and lightly golden, while the centers should still appear soft and slightly underdone. Some caramel may bubble around the edges. This is normal. Do not wait for the centers to look fully firm, since the cookies will continue setting on the hot baking sheet.
• Immediately after removing the cookies from the oven, sprinkle each one lightly with the optional flaky sea salt. A small pinch is enough. Too much can overpower the caramel and chocolate.
• Let the cookies cool on the baking sheet for 5 minutes. If any melted caramel has spread beyond the cookie edges, gently nudge the cookies back into shape with a round cookie cutter while they are still warm.
• Transfer the cookies carefully to a wire rack: Let them cool for another 10 minutes before serving. The centers should remain soft and chewy, while the pretzels provide crisp, salty bites.