Add the gluten free flour, baking soda, salt and almond flour to a medium sized bowl and mix well until fully combined.
Place a saucepan over a medium heat and add the butter. As soon as it starts to melt, start whisking and keep going. As soon as the butter turns brown, remove from the heat and carefully pour into a mixing bowl.
Add both of the sugars and the milk to the butter and whisk to thoroughly combine.
Add the egg and vanilla and whisk again until lovely and smooth.
Add the dry ingredients mixture to the butter, milk one etc and stir thoroughly. It should all be blended together so there are no dry ingredients left.
Scatter the chocolate chips and stir in well.
Cover the bowl with a kitchen cloth and put to one side for about 30 minutes.
Preheat the oven to 175C/350F/Gas Mark 4.
Cover a large baking tray with greaseproof paper and scoop the mixture onto it. I use an ice cream scoop which is about 2 tablespoon in one go. Make sure you leave at least 1 ½ inches between each one as they will spread a little during cooking.
Place in the oven and bake for 10 -12 minutes until the cookies are golden brown and cooked.
Transfer to a wire rack to cool for at least 10 minutes.