Into a big mixing bowl, add the room temperature butter, and the peanut butter, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
Add the brown sugar, sugar, salt, and vanilla extract, and mix until well combined for about 1-2 minutes.
Add the egg, and egg yolk, and mix until combined and creamy. Add the almond flour, and baking soda, and mix with the hand mixer until combined.
Add the chocolate chips, and fold with a spatula until the mixture is just combined. Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
Top the cookies with chocolate chips. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.