• Pre heat oven to 350°F (or 177°C) and line two large baking pans with parchment paper and set aside.
• Add all dry ingredients into a medium bowl and whisk to combine.
• Add all wet ingredients into another larger bowl and beat with a hand held electric beater for 2 minutes, until creamy and fluffy.
• Add almond flour mixture and continue beating (begin on low and then increase to high), until mixed in. Stir in chocolate chips with a spatula or large spoon.
• Check Consistency - Roll a piece of dough into a ball, it should very soft but not sticky. If the dough feels a little dry/firm, then mix in 1 to 2 tablespoons milk.
• 5. Using a cookie scoop, make about 3 tablespoons measure mounds on the prepared baking sheets (spacing them evenly).
• 6. Using the back of measuring cup, flatten cookies to about ½-inch thickness. Make sure that there is at least 1 ½ inches gap between the cookie dough.
• Optional Step - Make rounder cookies - Gently roll the dough balls into a ball using the palm of your hands, place on the baking sheet and then flatten them to get even round shaped cookies.
• 7. Bake cookies, one sheet at a time for 13 to 14 minutes, rotating pan half way through baking, until cookies are spread and get golden brown around the edges.
• 8. Place pan on a wire rack and immediately, top cookies with more chocolate chips and a sprinkling of salt on top.
• 9. Repeat process with the remaining baking pan.
• 10. Cool (cookies will firm up as they cool) and store in an air tight container at room temperature.

These cookies are best enjoyed WARM (microwave a cookie for 15 to 20 seconds, longer might make them fall apart) with a glass of ice cold milk - YUM!