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!