1- In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking soda, and salt; set aside.

2- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.

3- Once melted and foaming, continue stirring to brown the butter until it turns golden brown with a nutty aroma; remove from heat and transfer to a medium bowl.

4- Add the milk, brown sugar, and granulated sugar to the browned butter, then whisk to combine.

5- Whisk in the egg and vanilla extract until the mixture is smooth and creamy.

6- Stir in the dry ingredients until well combined, then fold in the chocolate chips.

7- Cover the dough and let it rest at room temperature for 30 minutes, or refrigerate for up to 5 days to enhance flavor.

8- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.

9- Scoop the dough into balls, about 2 tablespoons each, and place them on the baking sheet about 2 inches apart.

10- Bake for 10-12 minutes, or until the edges are golden and the centers are set.

11- Let the cookies cool on the baking sheet for 5 minutes, sprinkle with flaky salt if desired, then transfer to a wire rack to cool completely.