Preheat oven to 375 degrees F.
In a large bowl, cream together the butter, brown sugar, white sugar, salt and vanilla extract until smooth and fluffy (about 5 minutes). Beat in the eggs, one at a time. Combine the flour and baking soda in a separate bowl; gradually add into the creamed mixture. Mix in the walnuts, salted caramel and milk chocolate chips, just until combined.
Weigh out 100 grams for each dough ball. Arrange evenly apart on a baking pan lined with parchment paper. Bake for 11-13 minutes or until the edges are golden brown. Let cookies cool on a cooling rack for 20 minutes, then enjoy!
***Note: these cookies can be baked right away, but if you have extra time and would like to deepen the flavor of your cookies: weigh & shape your cookie dough, then refrigerate in an airtight container for 3 days before freezing overnight. Bake straight from the freezer at 375F for 15-17 minutes. Doing this will also create better structure.
