Two Cups Flour

0 Place the salted butter in a small saucepan on medium low heat until melted. Remove from heat and set aside to cool.
1 Whisk together the flour, baking soda, and nutmeg in a medium bowl. Set aside.
2 Place granulated sugar and orange zest in a small bowl and stir together, working the zest into the sugar. This helps release the oil of the zest into the sugar, infusing it with orange flavour.
3 In a large bowl, combine the cooled butter with the orange zested sugar and brown sugar. Hand whisk until smooth.
4 Add in the egg, egg yolk, vanilla paste, and almond extract. Slowly mix again until just smooth.
5 Spoon the flour mixture onto the wet ingredients and gently fold together using a rubber spatula until no flour streaks remain.
6 Fold the chopped chocolate into the cookie dough to evenly distribute. Careful not to overwork or stir the dough too much.
7 Using a 1.5 tablespoon capacity ‘cookie dough scoop’, measure the cookie dough into balls and place them on a parchment paper lined baking sheet. Loosely cover with plastic wrap or foil and refrigerate the dough balls for two hours.
14  Chilling the dough, firms the butter to prevent over spreading while baking and also allows the flavours to develop. *Let the dough chill over night for an even deeper flavour.
8 When ready to bake, preheat the oven to 350F (180C). Line a rimmed baking sheet with parchment paper and place six dough balls about 2-3 inches apart.
9 Bake for about 10-11 minutes until the edges are golden brown.
10 Remove the pan from the oven and sprinkle each cookie with flaky sea salt. Transfer to wire rack with offset spatula after about 2-3 minutes.
11 They may look a little undercooked at first, but continue to bake as they cool. Allow cookies to cool completely or go ahead and eat them while the chocolate is still soft.
13 Sprinkle flaky salt onto warm cookies.
12 These cookies should bake into a round shape. But, just in case you have a cookie that spreads slightly askew. Immediately after you pull the pan from the oven, take a cookie cutter slightly larger than the cookies, place it over the misshapen cookie and gently move the cutter in a circular motion around the cookie. This will restore the round shape and shrink in the edges just a bit.