Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the powdered sugar, Dutch processed cocoa powder, and sea salt.
Add the egg whites and vanilla extract to the dry mixture and whisk until smooth and glossy.
Gently fold in the chopped dark chocolate almonds and mini semi-sweet chocolate chips using a spatula.
Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet, leaving space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the tops are set and slightly cracked.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
