Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, cream the softened butter with brown sugar and granulated sugar until smooth and fluffy.

3. Beat in the egg and vanilla extract until fully combined.

4. In a separate bowl, whisk together the gluten-free measure-for-measure flour, almond flour, baking soda, and kosher salt.

5. Gradually mix the dry ingredients into the wet ingredients, then add the milk to loosen the dough slightly.

6. Fold in the chocolate chips evenly throughout the dough.

7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Optionally, sprinkle a small pinch of sea salt on top of each cookie before baking.

9. Bake for 10 to 12 minutes until the edges are golden and the centers look slightly soft.

10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.