Preheat oven to 375F.

Melt the butter on your stove top till bubbling and a little browned to bring out a caramel flavor.

In a large bowl mix both sugars together, pour hot butter over the sugar and mix well.

Add egg yolk and egg and keep mixing .

Add vanilla extract and mix.

In separate small bowl mix flour salt and baking soda. Add to sugar butter mixture and mix, add chocolate chips. Try to keep the mixture warm ( I sit it on top of my preheated oven.)

Line metal cookie sheet with parchment paper. I use a table spoon to measure out each cookie ( I like them small). Leave space between each cookie. Each cookie sheet should hold 12 cookies. Sprinkle water on top of each cookie and then Himalayan pink sea salt (water helps the salt stick)

Bake for 7 min then open oven, lift the cookie sheet and drop it down a couple times so cookies deflate , then bake another min or 2.

Take cookies out and drop cookie sheet onto counter a couple time to deflate them so they become crispy and chewy. Enjoy with a glass of milk.