• Preheat oven to 350 F (180 C) for conventional oven. For a convection oven lower the temperature by 20 F (15 C). Position the oven rack in the middle. Line 2 baking sheets with parchment paper and set aside

Prepare the batter:

• Combine the brown sugar, baking soda, salt, and softened butter until smooth. You can use a mixer or a sturdy spatula to beat until they are creamy and soft
  
• Then add egg and almond extract and beat again until combined. They may appear a bit curdled, but don't worry, it will come together after you add the almond flour
  
• Add the almond flour and stir until combined.
  
• Then add chocolate chips and fold again until the chips are evenly distributed
  
• 

Shaping:

• Lightly oil your hands. Use a 1 Tbsp scoop to scoop the dough and then roll it into a dough ball so it bakes more uniformly.
  
• Flatten the dough with your palm to about 2 inches wide. This cookie doesn't spread much. Place them on the baking tray about 2 inches apart. Press a few extra chocolate chips on top
  
You can prepare up to this point and then put the tray in the freezer to "flash" freeze them for about 30 minutes or so. They won't be completely frozen. Transfer to a freezer-bag and they won't stick to each other. Unbaked dough can be kept frozen for up to 2 months. You can bake straight from frozen. You may need to add 1-2 minutes to the baking time

Baking:

• I recommend baking one tray at a time. Bake for 9-10 minutes. The edge should be only very lightly brown and the center is still soft. These cookies do not brown much at all. DO NOT overbake these cookies. They dry out and you won't get that soft and chewy texture
• The cookies may be puffy when they are just out of the oven, but will deflate slightly as they cool down
  

Cooling:

• Let them cool on the tray for about 15 minutes and then cool completely on the cooling rack
  

Storage:

• Once they have cooled down completely, store them in an air-tight container for 2-3 days. Baked cookies also freeze well. They can be kept in freezer-friendly bag for up to 1 month. Simply thaw at room temperature for 30 minutes or so before serving