Preheat your oven to 350°F and lightly grease your baking sheets. While the oven heats, bring your butter and eggs to room temperature—this ensures smooth, even mixing and better texture in the final cookie. Room temperature ingredients emulsify more effectively, creating a lighter crumb structure.

In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, and sea salt. The almond flour adds a subtle richness and helps create a more tender crumb, while whisking aerates the dry ingredients and ensures even distribution of the leavening agent throughout the dough.

In a large bowl, beat the softened butter with the white and brown sweeteners for 2-3 minutes until the mixture is light, fluffy, and pale. This creaming process incorporates air into the dough, which helps the cookies rise slightly and achieve a better texture. I find that using both white and brown sweeteners creates more depth of flavor than using just one type.

Add the eggs one at a time to the creamed butter mixture from Step 3, beating well after each addition. Pour in the vanilla extract and mix until combined. Then gently fold in the dry ingredient mixture from Step 2 until just combined—don't overmix, as this can lead to tough cookies. Finally, fold in the chocolate chips, distributing them evenly throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly underdone—they'll continue to cook as they cool on the pan. I like to pull them out when they still look a bit soft in the middle, which keeps them chewy rather than cake-like.

Allow the cookies to cool on the baking sheet for 2-3 minutes to firm up slightly, then transfer them to a wire rack to cool completely. This brief resting period on the hot pan helps set their structure before moving them, preventing breakage while still allowing them to achieve their final texture.