In a microwave-safe bowl, mix together first 6 ingredients (through almond extract). Stir in eggs, flour and baking soda; gently mix until flour is mostly combined. Stir in dark and semisweet chocolate chips. Chill dough for 30 min. Drop 6 evenly sized rounded spoonfuls (or use a #40 cookie scoop) onto a parchment-lined baking sheet; allow plenty of room for spreading. Bake in a preheated 325° oven until browned around the edges (8-10 min.), turning and rotating pan halfway through. Remove from oven and cool cookies on pan for 2 min.; move to a wire rack to cool completely. Repeat with remaining dough. Store cooled cookies at room temperature for up to 5 days.