Preheat the oven to 350 degrees F. Linne a large baking tray with parchment paper.
In a small bowl combine the flour and baking soda.
Using a stand mixer, beat the butter and both sugars until creamy.
Add the vanilla and the egg, mix to combine.
Gradually add the flour with the mixer on low and mix just until the dough comes together. Stop mixing.
Chop the chocolate bar roughly with a sharp knife and add to the cookie dough.
Smash the caramel candies while they are still in the wrapper and then open them placing the broken pieces into the cookie dough.
Mix on low for about 20 seconds, just to combine the chocolate and caramel through the dough.
Place the dough and mixing bowl in the freezer for 10 minutes.
Divide the dough into pieces each weighing about 1 1/2 ounces.
Roll into a ball and place on your prepared tray. You'll probably have to do this in two batches.
Leave enough room around each cookie and very gently press down to create a flat top.
Bake for 13 minutes and then sprinkle some flaked sea salt on top of each cookie when they come out of the oven.
Let cool for 5 minutes before moving them to a wire rack and continuing with any remaining dough.