Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a dry skillet over medium heat, toast the chopped pecans for 4–5 minutes until they become fragrant and slightly darker in color. Transfer them to a plate to cool completely.

In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, about 2-3 minutes.

Add the egg and vanilla extract to the butter-sugar mixture, mixing until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well blended.

Slowly add the dry mixture to the wet ingredients, stirring gently until a soft dough forms.

Fold in the chocolate chips, toasted pecans, and soft caramel bits until they are evenly distributed throughout the dough.

Using a cookie scoop, place dough balls on the prepared baking sheet, spacing them 2 inches apart. Lightly sprinkle the tops with flaky sea salt.

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are just slightly golden. Keep a watchful eye to avoid overbaking.

Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.