Preheat the oven to 350 F

Slice your butter into pieces. Heat a light colored pan on medium heat, then add in the butter. Whisk or stir the butter frequently over a medium flame. Once the butter melts, it will start to foam after a couple of minutes. Continue to stir it in the pan to make sure it cooks evenly. After about 5-6 minutes, the butter will start to brown and form brown specks at the bottom. It will smell intensely buttery and nutty. Once this happens, remove the pan from the heat and pour the butter into a bowl to cool.

Let the butter cool for 10 minutes, then add it into your mixing bowl with the egg, sugar and vanilla.

Whisk the wet ingredients together until smooth.

Add in the almond flour, tapioca flour, baking soda, baking powder and salt. Stir together until evenly incorporated.

Add in your chocolate chunks and mix together. I like to save some to press into the top of the cookies.

Line a large baking sheet with parchment paper. Scoop two tablespoons worth of dough onto the baking sheet, about 1u0022 apart from one another. Repeat with remaining batter. Press the extra chocolate into the top of the cookies.

Bake the cookies for 10 minutes. Once you remove them from the oven, tap the pan on the counter 1-2 times to flatten the cookies. Let them rest on the pan for 10 minutes before removing.

Finish them off with flakey sea salt and enjoy!

Keep stored in an airtight container for up to a week.