In a medium bowl combine almond flour, salt, and baking soda. Whisk to combine, set aside.
In a large bowl cream together melted butter and coconut palm sugar using an electric mixer. Beat for 1-2 minutes until slightly frothy. Add egg yolk, full egg, and vanilla, mix until well combined.
Combine reserved almond flour with wet ingredients. Stir well using a wooden spoon. Add chocolate chips and stir well to combine.
Dough will be quite soft. Cover dough with wax paper and place in refrigerator for 1-2 hours.
Preheat oven to 325°
Remove dough from refrigerator. Using a tablespoon or small cookie scoop drop batter onto a baking sheet lined with parchment paper. Alternatively, form the dough into 1/2 inch balls.
Press the dough down gently with your fingers to flatten the balls slightly. Do not flatten all the way.
Bake for 9-12 minutes.
Remove from oven (the cookies will appear very soft) and place tray on a cooling rack. Allow to cool for 5-10 minutes. They will harden as they rest and cool.
SOFTENED BUTTER VS. MELTED BUTTER
You can use softened butter rather than melted butter in this recipe. The dough will still be quite soft and the recipe will perform better if you chill the dough
Melted butter results in a slightly crispier edge on the cookie, whereas softened butter is a more soft and chewy all around cookie
COOK TIME UPDATE!
In testing this recipe (over 20 times) I found that 9 minutes was the perfect cook time for a soft chewy cookie with crisp edges. The cookies coming out of the oven will be soft and then firm up as they sit.
According to other rock star cookie testers, the cooking time may be longer depending on your oven. I recommend checking your cookies at 9 minutes, the bottom of the cookie should be slightly browned, but they will be soft to the touch.