Sift cake flour, bread flour, baking soda, baking powder and kosher salt into a large bowl. Set aside.

Cream butter and sugars in the bowl of an electric mixture that's been fitted with a paddle attachment until light and whippy.

Add eggs one at a time and mix well until completely combined.

Stir in vanilla on low.

Add dry ingredients to the mixer and combine just until mixed well.

Stir chocolate chips, caramel bits and nuts (if using) in by hand

Place bowl covered with plastic wrap in fridge

After 48 hours, remove the bowl from the fridge. Dough will be extremely firm.

Using a 2 inch cookie scoop, scoop dough out to make 48 cookies.

Place cookies on a cookie sheet lined with a Silpat or parchment paper. Make sure that they're spread apart so that they don't meld together while baking.

Sprinkle each one with coarsely ground sea salt and place in a 350 degree oven for 10-12 minutes. They should be golden brown and may appear to be slightly underdone.

Transfer the entire baking sheet to a cooling rack and allow them 10 minutes to cool before placing each individual cookie on another cooling rack for a few minutes more. Say Grace and enjoy!!