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

2. Melt the butter in a medium skillet over medium-low heat, stirring continuously. Continue stirring as it foams and crackles, until golden-brown specks appear and it has a nutty aroma. Immediately pour the brown butter into a large mixing bowl to stop the cooking.

3. Add the milk, brown sugar, and granulated sugar to the brown butter and whisk to combine.

4. Whisk in the egg and vanilla until the mixture is smooth and creamy.

5. Using a spatula, mix in the dry ingredients until just combined, then stir in the chocolate chips.

6. Cover the bowl and let the dough rest at room temperature for 30 minutes.

7. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

8. Scoop dough into round balls (about 2 tablespoons each) and place them 2 inches apart on the prepared sheet.

9. Bake for 10-12 minutes, until the edges are golden brown. The centers will look slightly soft.

10. Remove from the oven, sprinkle with flaky sea salt if desired, and cool on the baking sheet for 5 minutes before transferring to a wire rack.