Cream butter and sugar until light and fluffy. Add white and brown sugar, and cream again until fluffy.
Add eggs, vanilla, and almond and beat until smooth.
Sift remaining dry ingredients together and add to the bowl, mixing until just combined.
Using a wooden spoon or spatula, fold in chocolate chips.
Cover bowl with plastic wrap and put in fridge for at least one hour, up to overnight.
Preheat oven to 375 degrees Fahrenheit and line cookie sheet with parchment paper.
Scoop onto cookie sheet by tablespoonful. Bake 9-11 minutes, until golden brown. Cool on tray 1 minute, then remove.