PREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a nonstick liner.
WET INGREDIENTS: In a medium sized bowl, beat together the 1 cup peanut butter, 2/3 cup coconut sugar, and 1/2 teaspoon vanilla extract. Don't heat up the peanut butter at all, even if it's a little stiff and hard to work with. Beat together with a hand mixer until smooth.
DRY INGREDIENTS: In a separate bowl, combine the 1/4 cup Dutch process cocoa powder, 1/8 teaspoon salt, and 1 teaspoon baking soda. Stir to combine.
COMBINE: Add dry ingredients to the wet ingredients and mix until just combined. Add in the egg, beat until just combined. Stir in the 1/2 cup dark chocolate chips.
FORM COOKIE DOUGH BALLS: Use a tablespoon measuring spoon to measure exact amounts of dough for how big the cookies should be. Roll the tablespoon amount of dough into a ball and flatten slightly with your hands. Press 3-4 chocolate chips into the tops of the cookie dough balls.
BAKE: Bake for 6-8 minutes. Watch them carefully because they go from perfectly baked to burned very quickly because of the coconut sugar. If desired, add a few more chocolate chips on top, let melt slightly from residual heat, and then add on a sprinkle of sea salt.
COOL: These cookies are crumbly while they are hot. Let them cool completely to firm up and harden (or enjoy some deliciously hot, but crumbly cookies right out of the oven). Store in an airtight container at room temperature. Cookies best eaten within 2-3 days.