Preheat the oven to 350ºF. Line a large baking sheet with parchment paper. Since the recipe makes 24 cookies, prepare to bake them in two batches on one sheet pan or use two baking sheets to bake the full batch at once.

In a large mixing bowl, place the softened butter and coconut sugar. Stir thoroughly until the mixture becomes creamy and evenly blended.

Add the egg and vanilla extract to the butter mixture. Mix again until the liquid ingredients are fully incorporated and the batter appears smooth.

Add the almond flour, baking soda, and sea salt to the bowl. Stir until the ingredients come together into a thick cookie dough, ensuring there are no visible dry streaks.

Gently fold in the dark chocolate chips, distributing them evenly throughout the dough. Portion the dough with a tablespoon or a 1-ounce cookie scoop, then drop each portion onto the prepared baking sheet, leaving space between the cookies so they can spread while baking.

Bake at 350ºF for 9 to 12 minutes, or until the cookies have spread and the edges appear lightly golden. Allow the cookies to rest on the baking sheet for 10 to 15 minutes before serving warm, giving them time to set.

For the crispest texture, let the cookies cool to room temperature and enjoy them the same day they are baked.