Preheat oven to 375ºF.  Line baking sheets with parchment paper; set aside.

In a standing mixer, beat butter and sugars on medium-high speed until light and fluffy, about 3 minutes (it will turn a shade lighter in colour), pausing occasionally to scrape down sides and bottom of mixer bowl. Beat in eggs, then vanilla.

In a separate bowl, whisk together flour, baking soda and salt.  With mixer speed on low, gradually add to butter mixture, beating until just incorporated.  Remove bowl from stand and stir in chocolate and caramels (reserve a handful of each for topping cookies as a nice finish).

Drop dough by heaping tablespoonfuls about 2 inches apart on baking sheets. (Press a chunk of chocolate and caramel into top of each cookie ball, if you reserved some.) Bake for about 8 minutes, until golden but slightly undercooked. Slide parchment paper onto wire racks to cool completely. It's important to cool the cookies on top of the parchment paper - if you transfer the cookies directly to racks, the caramel will stick to the metal and/or drip through.