Melt the unsalted butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Remove from the heat and let sit for about 5 minutes to cool.
Pour into an electric mixer fitted with paddle attachment or a large bowl if using a hand mixer. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
While the butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
Turn the mixer on low. Add the eggs, one at a time, mixing completely. Mix in any optional flavoring, like almond extract, if desired.
Add the flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
Scoop cookie dough balls onto a parchment paper lined cookie sheet. Chill at least 30 minutes, longer if making giant cookies.
Preheat oven to 350°F (175°C). Line cookie sheets with parchment or silicone liners.
Bake 8-10 minutes for 1 tablespoon size cookies, 10-15 minutes for 2-tablespoon size, and approximately 15 minutes for giant cookies. They should be golden and soft in the center.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
