Preheat your oven to 350°F (175°C).

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.
3. Add the eggs, one at a time, followed by the vanilla extract. Beat until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Stir in the caramel bits and toffee bits until evenly distributed throughout the dough.
6. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
7. Sprinkle a pinch of sea salt on top of each cookie before baking.
8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. The cookies may look slightly soft in the center, but they’ll firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.