Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk the almond flour, salt and baking soda to combine.

Use an electric mixer and cream the butter, brown sugar and granulated sugar on medium speed until very light in color about 3 to 4 minutes.

Add the egg and vanilla extract and mix on medium speed to combine. Scrape the bowl well.

Add the dry ingredients and mix on low speed until just combined.

Add the chocolate and gently mix to incorporate it.

Scoop the dough into 10 large ¼ cup-size mounds, placing them on a baking sheet 2” apart.

Gently press the cookies down slightly with your fingers until about 1½ inches thick. Sprinkle lightly with sea salt, if using.

Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.