Preheat oven to 350°F.

Sift the flour, baking soda and salt together. Mix until well combined. Set aside.

In a small saucepan, melt butter and cook until it turns brown and smells nutty. Remove from heat and let it cool for 5 minutes.

In a mixing bowl, combine, melted brown butter, brown sugar, white sugar. Mix until incorporated.

Add eggs, one at a time, until well mixed, then add vanilla, mix it again.

Add the dry ingredients. Mix until well combined.

Mix in the white and chocolate chips.

In a ungreased and baking paper lined cookie tray, scoop 1 tablepoon of mixture, with an inch space in between each cookie. Press it a little. Bake for about 8 - 10 minutes, or until the surface of the cookies become dry, for a chewy cookie, a little longer for a crispy cookie.

After baking, place it immediately in a cooling rack, then sprinkle a very small amout of rock salt, about less than a pinch, on top of each cookie. Let it cool completely.

Serve to your family and enjoy.

You can substitute coconut sugar, in place of both sugars, and carob chips, in place of both chocolate chips. Replace 1/2 cup of flour with whole wheat flour, then add 1/2 cup rolled oats, for a healthier version of it.