Preheat your oven to 350°F (175°C). This ensures that your cookie bars bake evenly.
Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a mixing bowl, combine the room-temperature unsalted butter and granulated sugar. Beat together until light and fluffy, about 2-3 minutes.
Add the large egg, pure vanilla extract, and almond extract to the mixture. Mix until fully incorporated and smooth.
In a separate bowl, whisk together the all-purpose flour and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the mini semisweet chocolate chips using a spatula. Reserve a few chips for topping if desired.
Pour the prepared batter into the lined baking pan. Use the spatula to spread it evenly and sprinkle any reserved chocolate chips on top.
Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Once baked, remove the pan from the oven and allow it to cool in the pan for about 10 minutes. Then, lift the bars out using the parchment overhang and cool completely before slicing.
