Preheat oven to 350 °F (177 °C) and line baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add in the eggs one at a time, beating well after each addition.
Add the vanilla and almond extracts and mix until smooth.
Slowly add the dry ingredients to the wet ingredients and mix until just combined. Stir in white chocolate chips with a spatula.
Scoop cookie dough onto prepared baking sheets with a medium sized cookie scoop, placing them about 2 inches apart.
Bake for 10-12 minutes or until cookies are golden brown on the outside.
Let cool on baking sheet for 5 minutes then transfer to wire cooling rack to cool completely.