Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Add in chocolate chips and caramel chips and mix on low speed until just combined.

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, remove the dough from the refrigerator and allow it to sit at room temperature for about 30 minutes.

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 2-ounce mounds of dough (about the size of golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 14-16 minutes.

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.