Preheat oven to 375° F.
Line a cookie sheet with parchment paper or silpat (silicone non-stick baking mat).
Combine flour, baking soda and salt in a bowl. Stir well to disperse the salt and baking soda within the flour.
Beat butter, granulated sugar, brown sugar and vanilla extract in large a bowl until creamy.
Add the eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in chocolate chips, caramel pieces and nuts.
Drop by rounded tablespoon onto ungreased baking sheets then sprinkle each cookie with a pinch of course sea salt.
Bake for 10 – 12 minutes or until golden brown.
Cool on baking sheets for 2 minutes; carefully remove the entire sheet of cookies, while on parchment paper or silpat, from the baking sheet to cool until the caramel firms up enough in order to move each cookie to a wire rack and cool completely.
Serves: 55 cookies