-
In a medium sized bowl whisk together almond flour, salt, and baking soda; set aside.
-
In a large bowl, beat butter, sugar, and brown sugar together until light and fluffy, about 3 minutes.
-
Add vanilla, egg and egg yolk to the butter mixture and beat until combined.
-
Slowly add the almond flour mixture to the butter mixture and mix until just combined.
-
Stir in chocolate chips.
-
Cover dough and refrigerate for 30 minutes-1 hour.
-
Preheat the oven to 350 degrees and line baking sheets with parchment paper or silpats.
-
Roll out 1 tablespoon sized balls and place on a cookie sheet about 2 inches away from one another.
-
Sprinkle with flaked sea salt, if desired.
-
Bake cookies for 10-11 minutes or until edges are golden brown.
-
When removing the pan from the oven, gently tap the pan on the stove to remove excess air in the cookies (this results in a soft chewy cookie-trust me on this)!
-
Cookies will be extremely fragile while warm, so allow them to fully cool before transferring.
-
Serve and enjoy!