Melt dark chocolate and butter together in saucepan over medium-low heat, about 3-5 minutes. Stir frequently with a rubber spatula to make sure chocolate doesn’t burn. When fully melted, scrape into a large bowl with the spatula.

Whisk in sugar. Be careful that your melted chocolate/butter mixture is not too hot before the next step. If you have melted over medium-low heat and transferred to a new bowl, the temperature should be fine, but if the mixture is very hot to the touch, let it sit for a minute after you add the sugar. This will prevent the egg you add in the next step from cooking before it is incorporated into the batter.

Whisk in egg and continue whisking for about a minute, until fully incorporated and glossy.

Whisk in vanilla extract.

Then, with a wooden spoon, stir in almond flour, baking powder, salt, and mini chocolate chips.

Refrigerate for 45 minutes, or until dough firms up enough to roll into balls. Meanwhile, preheat oven to 350 degrees.

When you are ready to bake, scoop out one generous tablespoon of filling at a time, and roll with your hands to make a ball. Fill a small bowl with sparkling sugar, and press the top of each cookie ball into the sugar, then place onto a parchment-lined cookie sheet.

Bake for 10-12 min at 350 degrees. You will begin to smell chocolate, and the cookie tops will crack. They will still look very soft when you take them out, but they will firm up as they sit.

Place the cookie sheet on a cooling rack and let sit for 3 minutes, then remove cookies and place directly on cooling rack.