Pre-heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. If using a stand mixer, fit with paddle attachment.
Beat together butter and shortening until completely combined. Add in granulated sugar and brown sugar and beat until light and fluffy.
Add in eggs, one at a time, and beat to combine. Add in vanilla and beat to combine.
Turn mixer speed down to low, add in baking soda and flour, one cup at a time, scraping down the sides of your bowl. Mix until combined.
Fold in caramel pieces and chocolate chips.
Drop cookie dough by the tablespoonful onto lined cookie sheets. Bake at 350 degrees for 8-10 minutes or until bottoms are golden brown and the brown is creeping up the edge of the cookie.
Immediately after removing cookies from the oven, sprinkle with just a touch of sea salt. This is one of those situations where a little goes a long way.
Notes
For the caramel pieces, I use these Kraft caramel bits. For the sea salt, I like to use Maldon, it seems a little weird just to have special finishing salt but because a little goes a long way, it will last you forever.