Place the butter in a medium microwave-safe bowl. Melt it in the microwave in 30-second sessions.
Using a fork, mix in the stevia, vanilla, and kosher salt.
Add the almond flour. Mix it in with a fork and then lightly knead the dough with your hands until smooth.
Place the dough in the freezer for 10 minutes to help it set and make it easier to work with.*
Divide the cookie dough into 12 equal parts, each weighing about 20 grams. You can use a heaping measuring tablespoon for each of them. Using your hands, shape each part into a smooth ball. The dough will be oily and sticky, but not impossible to work with.
Insert 5 chocolate chips into the surface of each cookie dough ball, as shown in the video below.
Allow the dough balls to set for about 15 minutes at room temperature before enjoying them. But if you can’t help yourself and dig right in, that’s fine too!
Keep the leftovers in the fridge, in an airtight container, for up to 5 days. Remove them from the fridge 30 minutes before enjoying them.
Video
Notes
*Before shaping the dough into balls, I recommend freezing it for a few minutes, to make it easier to work with. But if you don't mind working with oily, somewhat stubborn dough, this step is not strictly necessary.I'm a very impatient person, and I usually shape the dough balls right after mixing the dough.