In a stand mixer fitted with the paddle attachment, beat the almond butter, maple syrup, and brown sugar together until combined. Mix in the egg, followed by the vanilla.
Add the flour, baking soda, and salt, mixing until just combined. Stir in the chocolate chunks. Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350ºF. Line a cookie sheet with parchment paper. Roll dough into balls and place them 2 inches apart on the cookie sheet. Flatten just slightly before placing them into the oven to bake for 8-10 minutes.
Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
*I like to reserve about a 1/4 cup of the chocolate chunks for pressing into the tops of each cookie just before baking them in the oven.