Preheat the oven to 180C or 350F
Beat together the almond butter and sugar until smooth - but not too long, or the almond oil will separate.
Add the egg, vanilla, sea salt, and baking soda. Mix until combined. Line your cookie sheets with baking paper. Form the batter into golf-sized balls. Place 6 on each tray.
Break your chocolate into squares. Press one square of chocolate down onto each dough ball, creating a disc.
Bake for 8-10 minutes, until the edges are golden-brown and crisp but the centres are still pale slightly soft.
Remove and transfer the cookies - still on the baking paper - to a cooling rack. Allow to sit for 5-10 minutes to firm up.