Preheat your oven to 350°F (175°C) and position a rack in the center. Line a heavy aluminum half-sheet baking pan with unbleached parchment paper. In a large ceramic mixing bowl, beat the softened unsalted butter (56 g at 65°F / 18°C) and light brown sugar (67 g) with an electric hand mixer or stiff whisk for 90 seconds until pale and creamy. Add the room-temperature egg (50 g) and pure vanilla extract (5 ml), beating for 30 seconds until fully emulsified and glossy.

Sprinkle the superfine blanched almond flour (192 g), baking soda (2.5 g), and fine sea salt (1.5 g) evenly over the wet mixture. Switch to a silicone spatula and fold firmly around the perimeter and through the center for 45 to 60 seconds until a thick, cohesive, golden-tan cookie dough forms with no dry pockets remaining.

Add the 1/2 cup (85 g) of dark chocolate chips to the bowl and fold gently with your silicone spatula just until the chocolate is evenly distributed throughout the almond flour dough, reserving 2 tablespoons (20 g) of chips for topping.

Scoop 12 even balls of dough (about 1.5 tablespoons or 34 g each) onto the parchment-lined baking sheet, spacing them 2 inches (5 cm) apart. Because almond flour contains no gluten and spreads less than wheat flour, gently press the palm of your hand or the flat bottom of a glass onto each mound to flatten it to a 1/2-inch (1.2 cm) thick disc about 2 inches wide. Press 3 to 4 reserved chocolate chips into the top of each disc.

Bake at 350°F (175°C) for 10 to 12 minutes, just until the outer edges turn warm golden-brown while the centers still look pale and slightly soft (internal temperature around 175°F to 180°F / 79°C to 82°C). Remove from the oven, finish with a pinch of flaky sea salt, and let the cookies rest undisturbed on the hot baking sheet for 10 full minutes so the almond proteins and cocoa butter set before transferring to a wire rack.