In a medium bowl, whisk together flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light. Add the egg and mix until combined. Add vanilla and almond extract and mix until combined. With mixer on low, gradually add flour mixture and mix until almost combined. Paddle in chocolate just until evenly distributed.
Wrap dough in plastic wrap and refrigerate until ready to bake, overnight is preferred.
Preheat oven to 375F. Line a baking sheet with parchment and stack on top of another baking sheet.
Spoon tablespoon-size pieces of dough onto cookie sheet about two inches apart. Bake until puffed and lightly golden on the edges, about 10 minutes. Cool on cookie sheet about 5 minutes then transfer to wire rack to cool completely.