In a medium bowl, whisk together the flour, almond flour, baking soda, and salt. Set aside.
In another medium bowl, whisk together brown sugar, granulated sugar, and milk. Set aside.
Melt the butter in a small skillet over medium heat, stir occasionally until butter is melted and begins to foam. Keep staring as butter changes from yellow to golden, and has nutty aroma. Remove from heat and pour into bowl with sugar and milk.
Whisk in the egg and vanilla, and stir until smooth and creamy. With a spatula mix in the dry ingredients until well combined, add the chocolate chips.
Cover the bowl and let sit at room temperature for 30 minutes, or refrigerate up to 5 days.
Once ready to bake, scoop into even sized balls, place on a baking sheet. Bake for 10-12 minutes at 350 °F
Sprinkle with flaky salt, if desired. Transfer to wire rack to cool.
