This extra-large chocolate chip cookie comes out of the oven all crisp around the edges and gooey in the center and is just sweet enough. You can serve it warm and top it with a couple of scoops of vanilla ice cream, or let it cool, break it into pieces, and serve it as individual cookies.
In a large bowl, use a wooden spoon to cream the butter and sugars together just until smooth. Add the eggs, milk, and vanilla and mix until well incorporated.
Combine the flours, salt, and baking soda in another bowl and gradually stir the dry ingredients into the butter mixture. Fold in the chocolate and almonds.
Butter a 10-inch cast-iron skillet or cake pan. Spread the cookie dough mixture in the pan. Refrigerate for at least 1 hour.
Preheat the oven to 350°F.
Bake until the cookie is golden brown, about 25 minutes. Let stand for 10 minutes and serve. Leftovers can be stored in an airtight container for up to 4 days.