Low-Sugar Chocolate Chip Cookie

1 With an electric mixer, whisk together the butter and sugar until light and fluffy- about 1 minute on medium speed.
2 Crack in the whole egg and add the vanilla extract + almond milk. Whisk again until the egg is fully incorporated and fluffy - about 1 minute on medium speed.
3 Fold in the rest of the ingredients (except the chocolate and sea salt). The mixture will be thick! Make sure to not over mix or else your cookies will lose their volume.
4 **If you are going to use a full bar of chocolate, add half the bar into the batter at this point and fold it in.
5 On your lined baking sheet, scoop out 12-14 cookies using an ice cream scoop.
6 Top the cookies with the 1/2 bar of chopped chocolate. Make sure to press down lightly on the chocolate to ensure it sticks. If using sea salt, add a pinch of salt to the tops of each cookie. 
7 Place the baking sheet in your fridge for 15 minutes. While the cookies are chilling, preheat the oven to 350 degrees F.
8 Once the cookies have chilled, bake them for 10-12 minutes. They will seem under done- they aren't!!!! Let them cool completely on the baking sheet before removing and enjoying.