Instructions

1. Preheat your oven to 350º F and prepare two baking pans with parchment or baking mats, set aside.
2. In the bowl of your stand mixer or using an electric hand mixer beat together the butter and sugars until light and fluffy.
3. Add the egg, vanilla bean paste and vanilla and beat well.
4. In a mixing bowl stir together the flour, ground almonds, baking soda and salt.
5. Add the flour mixture to the butter mixture and stir to combine.
6. Stir in the chocolate chips and chopped almonds.
7. Scoop the dough into 2 Tbs portions and place 2" apart on the baking pans, sprinkle on the sea salt and bake for 11-12 minutes.
8. Cool on the pan 3 minutes, transfer to a wire rack and cool completely.
9. Serve warm, store remaining cookies in an air tight container for up to 3 days.