Add the softened butter, granulated sugar, and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2–3 minutes, until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Add the vanilla and optional almond extract. Scrape down the sides and bottom of the bowl as needed so everything combines evenly.

Add the flour, baking soda, baking powder, and fine sea salt. Mix on low speed just until no streaks of dry flour remain. Don't overmix.

Fold in the 3 cups of mini semi-sweet chocolate chips until evenly distributed throughout the dough.

Use a 3-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently press a few additional mini chocolate chips onto the tops.

Chill if desired: For thicker, chewier cookies with slightly less spread, refrigerate the scooped cookie dough for 30–60 minutes. For a softer cookie with a little more spread, bake immediately.

Bake for 10–12 minutes, or until the edges are lightly golden and set but the centers still look slightly soft and underdone.

Immediately sprinkle the warm cookies with flaky sea salt. If desired, gently press a few additional mini chocolate chips into any sparse areas on top.

Leave the cookies on the baking sheet for 5–10 minutes to finish setting before transferring them to a wire cooling rack.