Almond Flour Chocolate Cookies

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Transfer ⅔ cup of chocolate chips and butter to a microwave-safe bowl and microwave for 20-second intervals, stirring in between each interval, until the chocolate has melted, about 80 seconds total. Stir in the pure vanilla extract. Allow this mixture to sit and cool while you move on to the next step.
Beat eggs, sugar, and vanilla extract in a stand mixer until well combined.
In a separate bowl, stir together the almond flour, cocoa powder, baking soda, and sea salt.
Pour the melted chocolate mixture into the mixer and mix until combined.
Similarly, transfer the dry ingredients to the mixer with the wet ingredients and mix until combined. Note that the cookie dough will be closer to a brownie batter consistency - this is normal. Mix in ⅔ cup of chocolate chips.
Use a cookie scoop (or two spoons) to scoop mounds of dough onto the prepared baking sheet, 2 inches apart. If you’d like, you can press more chocolate chips into the tops of the top of the cookie dough, or skip this step for a classic crinkle cookie look.
Bake for 8-9 minutes, until the cookies have set up and have a crinkly look to them. Allow the cookies to cool on the cookie sheet for at least 10 minutes before transferring them to a wire rack to finish cooling.
For chocolate crinkle cookies, press the top of each cookie into powdered sugar while they are still warm. This is entirely optional!