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In a medium saucepan over medium heat, melt the butter with the dry milk powder, stirring and swirling the pan often, until the butter foams, turns golden brown and smells nutty, about 5 to 7 minutes. Pour into a large bowl and set aside to cool, about 15 minutes.
In a medium bowl, whisk together the all-purpose flour, buckwheat flour, baking soda, and kosher salt. Line 3 rimmed quarter sheet pans with parchment paper, if baking all at once.
Add the sugars to the melted brown butter; mix until combined. Add the egg, egg yolk and vanilla extract and stir until combined. Add the flour mixture and stir until well combined.
Stir in the chocolate. Working one at a time, scoop out a ¼ cup (about 82 grams) of the dough and roll into a ball. Place the balls on the prepared sheet pans, and chill for 1 hour and up to 24 hours.
When ready to bake, heat Ooni Volt to 350 °F (177 °C) degrees. Bake just until the edges start to turn golden, rotating halfway through the bake at about 7.5 minutes, for a total bake of about 15 minutes.
Remove from the oven and sprinkle cookies with flaky sea salt to taste. Put the baking sheets on a cooling rack and let sit for about 10 to 15 minutes before enjoying. Store cookies in an airtight container at room temperature for up to 3 days.