Using a stand or hand mixer, cream together the brown butter, granulated sugar, and brown sugar until smooth and creamy. Add in the eggs, vanilla extract, and almond extract and beat until the texture is light and fluffy (it should look much paler than before).
Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky. Using a wooden spoon or spatula, gently stir in the chocolate chips and nuts until fully mixed in.
Scoop a generous 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop.
Cover the dough balls and chill in the fridge overnight for best results. If you absolutely can't wait, just chill it for at least 2 hours. Chilling the dough is super important so that the cookies don't spread!
Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
To bake, place 2-3 inches apart on a parchment lined baking sheet. Note: I only bake 5-6 cookies at a time on a half sheet pan because they're big and will spread out.
Place the rest of the cookie dough back in the fridge while the first batch bakes.
Bake cookies for 9-11 minute or until the edges are set and the centers are still soft.
Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to a week (they'll definitely be gone before then though). The dough will keep in the fridge for up to a week (which is great for just making a couple of warm cookies at a time) just make sure to transfer to an airtight container so it doesn't dry out. Freeze pre-rolled cookie dough balls in the freezer for up to 6 months.To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool in the fridge or freezer for at least 20 minutes until it's soft and pliable (letting it sit overnight is best). Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.