Preheat your oven to 350º Fahrenheit and line a cookie sheet with parchment paper or a nonstick baking mat.
In a large bowl with a paddle attachment, beat the butter until creamy and almost white in appearance, scraping the sides of the bowl as needed.
Add the sugars and beat on high until fluffy.
Add each egg one at a time until fully combined.
Next add vanilla and almond extract. Blend on medium until nice and smooth...about 30 seconds.
Turn mixer on low and add salt, flour, baking soda and baking powder.
Mix until just combined.
Turn off mixer and fold in chocolate chips and almonds.
Using a cookie scoop, place mounds of dough about 2 inches apart on cookie sheet.
Refrigerate the dough for 30 minutes.
Bake for 9-11 minutes until golden brown.
If desired, drizzle melted chocolate on top of the cookies. Then sprinkle immediately with sliced almonds. This is optional, but gives it such a pretty look!
The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**