Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
To heat-treat the flour, spread the all-purpose flour evenly on a baking sheet and bake for 5 minutes at 350°F (175°C). Allow to cool completely before using.
In a large bowl, cream together the softened butter, brown sugar, granulated sugar, and powdered sugar until light and fluffy, about 3 minutes.
Add the vanilla extract, salt, and milk to the butter mixture and mix until combined.
In a separate bowl, whisk together the heat-treated all-purpose flour, almond flour, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the mini semisweet chocolate chips evenly throughout the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.