Preheat oven to 350 degrees and line 2 pans with parchment paper.
Microwave the chocolate chips and cream in a microwave safe bowl in 30 second intervals until completely melted and combined. Spread in a thin layer on parchment paper and set in the fridge or freezer to harden.
Mix almond butter, brown sugar and egg in a bowl.
With a small ice cream scoop or by hand, scoop out a tablespoon sized amount and make into a ball and place on the parchment paper. Make sure to leave 1.5-2 inches space between each cookie as they do expand a bit as they bake.
Press down in both directions on each dough ball with a fork.
Bake for 10-13 minutes, keeping a close eye on them as you do not want them to burn.
Before your cookies are done, pull out your chocolate and break it into pieces for your cookies.
As soon as the cookies come out, put a piece of chocolate in the center and a sprinkle of salt.