1 1/2 cups superfine sugar
1 1/3 cups packed light brown sugar
16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into half-inch cubes
1/4 teaspoon pure vanilla extract
2 cups unbleaches all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon fine sea salt
2 cups sliced toasted almonds
2 cups semisweet chocolate chips
2 large eggs, at room temperature, beaten
Position racks in the center and top third of the oven and preheat to 350°F. Line 3 half-sheet pans with parchment paper. Rub the superfine sugar and brown sugar together through a coarse-mesh wire sieve into a medium bowl; set aside.
Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually add the sugar mixture, then the vanilla.
Beat, occasionally scraping the bottom and sides of the bowl, until the mixture is pale yellow and light-textured, about 5 minutes. Gradually beat in the eggs.
Sift the flour, baking soda, and salt together into a medium bowl. With the mixer speed on low, add the dry ingredients in three additions, mixing just until each addition is incorporated. Add the almonds and chocolate chips and mix just until combined.
Remove the bowl from the mixer. Empty the dough onto the work counter, and use your hands to thoroughly distribute the almonds and chocolate chips in the dough.
Using a 2-inch -diameter ice -cream scoop, portion the batter onto the prepared pans. Using the heel of your palm, slightly flatten each ball of dough.
Bake two of the pans with the cookies, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are evenly golden brown, 15 to 18 minutes. During the last 3 minutes, rap each pan on the rack.
The cookies will deflate and their signature cracks will appear on the tops. Repeat with the third pan. Cool on the pans. (Store in an airtight container for up to 5 days.)