Preheat oven to 350 degrees F. Line two cookie sheets with parchment or a silicone baking mat.

Melt butter in a saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally for even cooking, until the butter is dark golden brown in color and smells nutty (use this visual for guidance). Allow the butter to cool and solidify.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 1-2 minutes. Beat in the vanilla  and almond extracts, egg, and egg yolk until smooth.

Add the flour, baking soda, and kosher salt directly to the bowl with the wet ingredients; beat until just combined. Fold in the toasted Marcona almonds and chocolate chunks.

Measure out 2-tablespoons of dough. Roll into a ball and place on the cookie sheet, spacing the dough balls 5 inches apart on the prepared baking sheets. Store the remaining cookie dough in the refrigerator between batches.

Bake for 13 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely

Store the cookies in an airtight container for up to 3-5 days.