Preheat the oven to 350 degrees fahrenheit and line two baking sheets with parchment paper or do these in batches on a single baking sheet. (These spread out quite wide so they have to be done on two different sheets or in batches)
In a medium sized bowl add the almond butter. In a separate bowl whisk together egg and egg yolk. Stir in coconut sugar until thoroughly incorporated then add the baking soda, salt and vanilla extract and stir until completely mixed then add the whisked egg and egg yolk to the mixture and stir once more until completely incorporated. Fold in the chopped chocolate until well incorporated.
With a cookie scoop or spoon drop 1½- 2 tablespoon sized mounds of cookie dough on to the parchment lined baking sheet spacing them about 2½ inches apart. This should allow you to only have 6 per cookie sheet and I don’t recommend trying to fit more on there because they do spread out quite wide.
If you’re doing these with 2 baking sheets place one baking sheet into the preheated oven for 10-12 minutes then remove them and let cool slightly for 5-7 minutes. With a spatula, transfer them to a cooling rack to let them finish cooling completely. Repeat this step with the other baking sheet or with the same baking sheet until all the the cookie dough is used. As the cookies are cooling sprinkle them with a little bit of flakey sea salt.
Notes for sprinkling with flakey sea salt: Don’t go too crazy here, a little bit goes a long way and you may want to put a little less than pictured in this recipe. Just a tiny sprinkling on each cookie.