1-Whisk together the gluten-free flour, almond flour, baking soda, and salt in a medium bowl to blend the dry ingredients evenly.

2-Melt the butter in a medium skillet over medium-low heat, stirring occasionally until it foams and turns golden brown with a nutty aroma, then immediately pour it into a bowl to stop the cooking process.

3-Add the milk, brown sugar, and granulated sugar to the browned butter and whisk to combine, creating a smooth base for the dough.

4-Whisk in the egg and vanilla extract until the mixture is smooth and creamy, which helps bind everything together.

5-Fold in the dry ingredients with a rubber spatula until just combined, then stir in the chocolate chips to distribute them throughout the dough.

6-Cover the dough and let it rest at room temperature for at least 30 minutes or refrigerate it for up to 5 days to enhance flavors and texture.

7-Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats for easy cleanup.

8-Scoop the dough into balls about 2 tablespoons each and place them 2 inches apart on the baking sheets to allow for spreading.

9-Bake for 10-12 minutes until the edges are golden brown and the centers are set, watching closely to avoid overbaking.

10-Cool the cookies on the baking sheet for 5 minutes, sprinkle with flaky sea salt if desired for extra flavor, then transfer to a wire rack to cool completely.