Step 1: Brown and Cool the Butter
In a saucepan over medium-high heat, melt the butter for about 3 minutes. Stir constantly until it reaches a deep golden brown and smells nutty. Transfer to a bowl, including all the toasted bits, and refrigerate for 2 hours until it reaches a soft, room-temperature consistency.

Step 2: Prepare for Baking
Preheat your oven to 375°F and line two large baking sheets with parchment paper.

Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking soda.

Step 4: Cream Butter and Sugars
Using an electric mixer, beat the room-temperature browned butter with both the dark brown and granulated sugars for about 2 minutes until light and fluffy.

Step 5: Add Wet Ingredients
Add the eggs one at a time, followed by the almond extract, beating briefly after each addition to ensure the mixture is well emulsified.

Step 6: Combine
Gently fold in the dry flour mixture by hand using a spoon or spatula just until the white streaks begin to disappear. Carefully fold in the hand-chopped chocolate chunks and sliced almonds.

Step 7: Scoop and Bake
Form 3 tablespoon-sized balls (about 1/4 cup each). Place them on the prepared sheets with plenty of room for spreading. Bake for 9 to 10 minutes until the edges are golden but the centers remain soft.

Step 8: Cool
Let the cookies rest on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely.