The Bojon Gourmet

Make the dough
1 Combine the brown sugar and granulated sugar in a large bowl.
2 Add the hot melted butter, stir to combine, and let cool for 5 minutes.
3 While the mixture cools, whisk or sift together the almond flour, tapioca flour, salt, and baking soda to get the clumps out of the almond flour.
4 When the butter-sugar mixture has cooled slightly, stir in the egg and vanilla until the mixture looks smooth, then stir in the peanut butter and vanilla until combined.
5 Stir in the dry ingredients until combined, then beat the batter for 60 strokes. This will make the cookies extra chewy.
6 Stir in the chocolate, if using.
7 Cover and refrigerate the dough until firm, at least 30 minutes and up to 5 days.
Prepare to bake
9 When you’re ready to bake, position a rack in the upper third of the oven and preheat to 350ºF. I recommend using an external oven thermometer to verify the temperature. Line two rimless cookie sheets with parchment paper for easy clean-up.
10 Portion the dough into 2-3 tablespoon balls (a #24 scoop works well). Place the dough balls on the baking sheets and flatten slightly. Top each with a pinch of flaky salt if you like, and a few chocolate chips or chunks if using.
Bake
11 Bake the cookies, one tray at a time, on the upper rack of the oven until the edges are just set and barely golden and the centers are puffed and cracked but soft to the touch, 10-15 minutes, rotating the pan at the 10-minute mark for even browning. Take care not to over-bake so the cookies will be moist and chewy. My cookies take 13 minutes in my oven.
12 Remove the cookie sheet from the oven and rap the pan on the counter a few times to deflate the cookies and keep them dense and chewy. If the cookies are uneven or spread too much, you can use a large glass or biscuit cutter to “scoot” the cookies into a thicker, more even shape while still warm and soft.
13 Slide the cookies, parchment paper and all, onto a wire rack to stop the cooking and cool completely. The cookies will be soft and delicate at first, but will firm up when cool.
Storage
15 Store baked cookies in a container layered with parchment paper at room temperature for up to 10 days. They’re most chewy the day of baking and will become slightly more tender after a day or two.
Make-Ahead
17 For fresh-baked cookies on the fly, freeze the cookie dough balls airtight for up to several months. To bake, thaw the dough balls until soft but cool in the fridge or at room temperature, then flatten and bake as directed.