Begin by preheating your oven to 350°F (175°C). This sets the stage for perfectly baked cookies. A hot oven ensures that the cookies will rise beautifully and develop that desirable golden brown exterior.

Line two baking sheets with parchment paper. This step is crucial; the parchment provides a non-stick surface, preventing any potential cookie disasters!

In a bowl, combine the all-purpose flour, baking soda, cornstarch, and sea salt. Whisk it together to ensure even distribution. This blend helps with the cookie's texture, ensuring it’s chewy in the center yet crispy on the edges.

In a separate bowl, combine the diced cold, unsalted butter, white granulated sugar, and brown sugar. Using a mixer, cream the ingredients on medium speed until the mixture is light and fluffy. This step is essential as it incorporates air into the batter, helping the cookies rise.

Next, beat in the two large eggs, the egg yolk, and the pure vanilla extract. Mix until just combined. Remember, don’t overmix at this stage, as you want the mixture to remain light.

Gradually add the dry ingredients to the wet mixture. I recommend doing this in three batches. Mix it on low speed until just combined. Overmixing can lead to tough cookies, and nobody wants that.

Gently fold in the semi-sweet chocolate chips, caramel bits, and chopped pecans. The combination will give the cookies a delightful crunch and an explosion of flavor.

Using a cookie scoop, place dollops of the batter onto the prepared baking sheets. Be sure to leave space between each cookie to allow for spreading. When you have placed all the cookies onto the sheets, sprinkle a tiny pinch of sea salt on top of each one.

Place the cookie sheets in the oven and bake for 10-12 minutes. Keep an eye on them; you want them to be golden brown around the edges but still soft in the center. Trust me; the smell wafting through your kitchen will be enough motivation to wait impatiently!

Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Remember, they will continue to cook slightly as they cool.