First, remove butter and eggs to counter and allow to soften and/or come to room temperature.

Preheat oven to 350F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer, cream together the softened butter, coconut oil, and coconut sugar. Add the vanilla and 2 eggs, mix until fully incorporated.

Mix in the baking soda and sea salt. Add the almond flour, 1 cup at a time, beating well after each cup. Fold in the dark chocolate with a spatula. Cover bowl with plastic wrap and refrigerate for at least 30 minutes (optional here, but will make easier when scooping).

Roll refrigerated dough into 2-inch balls and place on cookie sheet, leaving 2 inches between each cookie. Sprinkle with flaky sea salt, such as Maldon.

Bake for 11-13 minutes, or until golden brown around edges. Transfer to a cooling rack after 2 minutes and allow to cool.