2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/3 cups bread flour (8 1/2 ounces)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
1 1/4 cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons white granulated sugar (8 ounces)
2 eggs
2 teaspoons vanilla extract
10 ounces dark chocolate chips
5 1/2 ounces Kraft caramel bits
1/2 cup crushed pretzels
sea salt
Sift the cake flour, bread flour, baking soda, baking powder, and salt into a mixing bowl. Set aside.
Using a mixer fitted with the paddle attachment, cream the butter and sugars together until very light, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce the speed to low, add the dry ingredients, and mix until just combined, about 5 to 10 seconds. Fold in the chocolate chips, caramel bits, and crushed pretzels.
Press plastic wrap against the surface of the dough and refrigerate for 24 to 36 hours. The dough may be used in batches and can be refrigerated for up to 72 hours before baking.
When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat to prevent the caramel from sticking to the pan.
Scoop 6 mounds of dough (about 3 1/2 ounces each, the size of generous golf balls) onto a baking sheet. Make sure to flatten any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Remove from the oven and place the baking sheet on a wire rack to cool for 10 minutes before transferring the cookies onto another wire rack to cool completely.
Repeat with the remaining dough.