In a stand mixer, combine the butter and sugar and beat until the mixture is fluffy and well blended. (If you don’t have a stand mixer, you can use a mixing bowl and an electric hand whisk.)
Scrape down the sides of the bowl with a rubber spatula, then add the egg and vanilla extract. Beat until fully incorporated.
Scrape the sides again, then add the almond flour, baking soda, and sea salt. Beat on high speed until everything is combined and a sticky dough forms. Fold in the chocolate chips.
Use the spatula to scrape the sides and bottom of the bowl to ensure all ingredients are well mixed. If the dough feels soft and greasy, refrigerate it for 1 hour before baking. If it holds together well and is not greasy, you can proceed to bake immediately.
When ready to bake, preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Scoop ⅓ cup portions of dough onto the baking sheet, spacing them well apart to allow for spreading. You should get about 7 dough balls in total.
Bake for 11 to 15 minutes, depending on your preferred texture. For chewy cookies, bake 10 to 11 minutes; for crispier cookies, bake 13 to 15 minutes.
Remove the cookies from the oven and let them cool for a few minutes. For best results, allow the cookies to set for at least 15 minutes before eating to prevent them from falling apart.