In the bowl of a stand mixer, add the butter and sugars. Cream together until well combined. Add the eggs, one at a time, mixing until incorporated. Mix in the vanilla and almond extracts.
In a bowl, whisk together the flour, baking soda, and salt. Add half of the flour mixture to the butter, sugar, and egg mixture. Mix until just combined. Add the remaining flour and mix until just combined. Fold in the chocolate mini morsels and chunks.
Using a tablespoon-sized cookie scoop, portion the dough out onto parchment-lined baking sheets. Chill for 30 minutes. Bake cookies for 8 minutes. Remove from oven and top each cookie with 3-4 bittersweet chocolate chips. Bake for another 2-3 minutes or until lightly golden brown around the edges. The middle of the cookies will look slightly underdone, but they will set up as they cool. Let cookies cool for 3 minutes before transferring to a cooling rack.