Decadent Dark Chocolate Almond Flour Cookies (Gluten-Free)

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper to prevent sticking.
2. In a mixing bowl, whisk together the coconut sugar and eggs until the mixture becomes light and creamy.
3. In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Melt in 30-second intervals, stirring well after each interval, until smooth and completely melted.
4. Pour the melted chocolate mixture into the sugar and egg mixture. Stir well to combine.
5. In a separate bowl, whisk together the almond flour, cocoa powder, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until just a dough forms. Be careful not to overmix.
6. Stir in the vanilla extract and gently fold in the chocolate chips.
7. Use an ice cream scoop or two spoons to scoop approximately 1 tablespoon of cookie dough per cookie. Place the dough balls about 3 inches apart on the prepared baking sheet to allow for spreading.
8. Bake in the preheated oven for 10-12 minutes. The edges of the cookies should look set, and the centers will still appear slightly soft.
9. Remove the baking tray from the oven and let the cookies cool on the tray for a few minutes. They will continue to set as they cool.
10. Carefully transfer the cookies to a container. Refrigerate for at least 30 minutes to allow them to firm up completely. This will also enhance their fudgy texture.

Storage: Store the cooled cookies in an airtight container in the refrigerator for up to 5 days.