Preheat oven to 375° F. Mix flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs and beat well. Slowly add in flour mixture and beat until just mixed. Slowly stir in chocolate chips and pretzels. Drop cookie dough by a rounded tablespoon onto un-greased baking sheets. Bake for 9 to 12 minutes or until golden brown. Cool the cookies on the baking sheets for 2 minutes, and then transfer cookies to wire racks to cool completely.
Melt the caramels in a small saucepan on low heat. Add a little heavy cream or milk to the caramels 1 Tbsp at a time or until you get the consistency that you want for drizzling. When the caramel is fully melted and still hot; take a spoon and drizzle the caramel onto each cookie. While the caramel is still hot on the cookie, add a sprinkle of sea salt if desired. Let caramel cool completely until it has hardened to store.