PREPARE THE COOKIE DOUGH

1. In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar for 1–11⁄2 minutes, or until smooth, thickened, and lighter in color.
3. Add the egg, egg yolk, and vanilla extract and whisk until fully combined.
4. Add half of the dry ingredients and use a rubber spatula to gently fold them into the wet ingredients until only a few streaks of flour remain. Add the remaining dry ingredients and continue folding just until no flour streaks remain. Be careful not to overmix.
5. Add the chopped chocolate and fold until evenly distributed throughout the dough.

CHILL THE COOKIE DOUGH

1. Cover the bowl of cookie dough and refrigerate for at least 4 hours or up to 3 days.
2. The longer the dough chills, the thicker the cookies will be after baking!

BAKE THE COOKIES

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Use a large cookie scoop to portion the dough into 21⁄2- tablespoon (about 50 g) balls. Place them on the prepared baking sheet, leaving plenty of space between each cookie since they will spread as they bake.
3. Bake one baking sheet at a time for 9–14 minutes, or until the edges are lightly golden and the tops are puffed and no longer look wet.
4. Immediately after removing the cookies from the oven, place a large round cookie cutter or a bowl that is slightly larger than the cookies over each one and gently swirl it in a circular motion to create perfectly round cookies.
5. Let the cookies cool on the baking sheet for at least 5 minutes, or until set, before transferring them to a wire rack to cool completely.

Store the cookies in an airtight container for up to four days.