Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and encourage even browning.

Mix dry ingredients: In a medium bowl, whisk together the almond flour, baking soda, and salt. Break up any lumps in the almond flour to keep the dough smooth.

Whisk wet ingredients: In a large bowl, whisk the melted, slightly cooled butter with the brown sugar and granulated sugar until glossy and combined. Whisk in the egg and vanilla until the mixture looks smooth and a bit thick.

Combine: Add the dry ingredients to the wet and stir with a spatula until no dry spots remain. The dough will be soft and slightly sticky, more like a thick batter than traditional cookie dough.

Fold in chocolate: Gently fold in the chocolate chips (and nuts if using). If the dough feels too loose, let it sit for 5 minutes—almond flour absorbs moisture as it rests.

Scoop: Use a 1 1/2-tablespoon scoop or spoon to portion the dough onto the prepared sheets, spacing 2 inches apart. For thicker cookies, chill the scooped dough for 20–30 minutes before baking.

Bake: Bake for 10–12 minutes, rotating the pans halfway through. The edges should be set and lightly golden, while the centers still look soft.

Finish: Sprinkle with a pinch of flaky salt if you like. Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a rack. They firm up as they cool.

Enjoy: Serve warm for melty chips and a soft center, or let them cool completely for a chewier bite.