Preheat oven to 350F (177C) and line baking sheets with parchment paper. Set aside.

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), use an electric mixer to beat together butter and sugars until light, fluffy and well-creamed.

Add eggs and vanilla extract and stir together until thoroughly combined. Set aside.

In a separate, medium-sized mixing bowl whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients into the wet, stirring well until all ingredients are incorporated.

Add chopped chocolate, pretzel pieces, and caramel bits and fold into the dough with a spatula until evenly distributed.

Drop dough by 3 Tablespoon-sized scoops (66g) onto prepared baking sheet, spacing cookies at least 2” (5cm) apart (for more uniform-looking cookies, roll the dough balls between your palms until smooth before baking).

Transfer to center rack of 350F (175C) oven and bake for 12 minutes, until edges of cookies are just beginning to turn a light golden brown.

Sprinkle with sea salt within a minute or two of removing from oven.

Allow cookies to cool on baking sheet before enjoying.