Preheat and prep: Heat the oven to 350°F (175°C). Line a heavy baking sheet with parchment. If your kitchen is warm, chill the baking sheet while you make the dough to help the cookies hold shape.

Cream the butter and sweeteners: In a large bowl, beat 10 tablespoons softened unsalted butter with 1/3 cup allulose and 1/4 cup erythritol until light and fluffy, about 2 minutes. This step helps create lift and better edges.

Add eggs and vanilla: Beat in 1 large egg, 1 extra yolk, and 2 teaspoons vanilla until smooth. Scrape down the bowl so everything mixes evenly.

Whisk dry ingredients: In a separate bowl, whisk 2 cups fine blanched almond flour, 1 tablespoon coconut flour, 1 teaspoon baking powder, 1/2 teaspoon fine salt, and 1/2 teaspoon xanthan gum. The coconut flour is powerful—don’t add extra.

Combine: Add the dry ingredients to the wet. Mix on low just until a thick dough forms. It should be scoopable, not sticky. If it’s too soft, chill 10–15 minutes.

Fold in chocolate: Stir in 3/4 to 1 cup sugar-free chocolate chips or chopped chocolate. Chopped chocolate melts into puddles; chips hold their shape. Use what you like.

Portion giant cookies: Scoop 1/4 cup portions (about 80–90 grams each). Roll into balls, then lightly flatten to thick pucks about 3/4 inch tall. Space them well—6 cookies per sheet.

Bake: Bake 11–14 minutes, until edges are golden and centers look set but still soft. The cookies will puff slightly and deflate as they cool. Don’t overbake.

Pan-bang for edges (optional): At the 9-minute mark, lift the baking sheet a couple inches and let it drop back on the rack. Do this once or twice to encourage rippled edges.

Finish and cool: Sprinkle with flaky sea salt if using. Let cookies cool on the sheet for 10 minutes, then transfer to a rack. They firm up as they cool, keeping that chewy center.