Preheat your oven to 350℉ and line a baking sheet with parchment paper
In a bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth and glossy.
Add the dry ingredients into the wet ingredients and mix until fully combined. The dough will be soft and slightly sticky.
Gently fold in the white chocolate chips.
Refrigerate the dough for 20-30 minutes. This helps the cookies hold their shape and improves texture.
Scoop the dough into balls (about 2 tablespoons each) and place on the baking sheet.
Wet your finger tips with water and slightly flatten the tops.
Bake for 10-12 minutes, until the edges are set and the tops look slightly crackly.
Let the cookies cool on the baking sheet for at least 10 minutes before transferring, they will firm up as they cool.
