Preheat oven at 375 deg F.
Combine sugar, brown sugar, and zest in a large mixing bowl. Beat well for couple of minutes.
Add butter and beat with handheld mixer till creamy.
Add egg, citric acid, and lemon extract. Beat again till combined.
Add yellow food color, salt and baking soda. Beat again till mixed well.
Mix 2 cups flour (one cup at a time) and beat well.
Add almond flour along with chocolate chips. Beat till just mixed.
Refrigerate the batter for 15 minutes at least.
Line a baking tray with oven proof parchment paper. Scoop about 1 to 1-1/2 tbsp of batter and place it on the tray.
Bake for 10-15 minutes or till bottom of cookies are sufficiently golden in color (not browned).
Remove from oven and keep aside to cool for 5-20 minutes and then transfer to wire rack to cool completely.
