Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.

Place the softened butter and brown sugar (or coconut sugar) in a large mixing bowl. Cream the butter with the sugar using a handheld electric mixer until it appears crumbly.

Add the egg and vanilla to the bowl with the sugar and butter. Mix together with the mixer until well incorporated.

Add the almond flour to the mixing bowl and mix until well combined.

Dump the cocoa powder into the bowl with the other ingredients. To avoid making a mess, mix in half of the cocoa powder, then add the remaining cocoa powder and mix until the dough is an even color. Scrape the sides of the bowl with a rubber spatula as needed.

Add the baking soda and sea salt to the dough. Mix until evenly distributed, but avoid overmixing.

Using a rubber spatula, fold in the chocolate chips to distribute. I save a small handful to press into the tops of the cookies once formed.

Use a 1-ounce cookie scoop to divide the dough into 28 cookies. Once scooped, roll the dough between clean hands until smooth. Place the balls on the lined baking sheet leaving about 1 inch between each cookie. Do not flatten.

Place the cookies in the oven and bake for 9-12 minutes (11 minutes was perfect for my oven), or until the cookies have flattened slightly and the edges are firm. Remove from the oven, top with some flaky sea salt (if desired), and allow to cool on the cookie sheet for about 5 minutes before enjoying. Note: Aim to underbake slightly if you want the cookies to be softer. Remove them from the oven after 9-10 minutes and allow them to set on the baking sheet for about 10 minutes.