Preheat oven: Set your oven to 350°F (175°C) and line your baking sheet with parchment paper or a Silpat mat.

Cream butter and sugars: In a medium mixing bowl, cream together the cold butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, and beat until fluffy.

Combine dry ingredients: In a separate bowl, mix the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients and mix until just combined.

Add chips and mix-ins: Stir in the sea salt caramel chips, white chocolate chips, and optional caramel bits. No need to chill the dough unless it’s too warm.

Scoop dough: Use a cookie scoop (about ¼ cup size) to drop the dough onto the prepared cookie sheet, leaving about 2 inches of space between each cookie.

Bake: For ¼ cup dough, bake for 14-16 minutes. If using smaller scoops, adjust the baking time:

1 tablespoon dough: Bake for 7-8 minutes

2 tablespoons dough: Bake for 10-12 minutes

Cool: After removing from the oven, let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.