Line a large baking sheet with parchment paper or non stick spray. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl using hand held mixer, cream together butter and sugar.
Add egg, vanilla extract and almond extract. Mix until creamy. About 1 minute.
Add your flour mixture to sugar and butter mixture. Mix until everything is well combined.
Add your nonpareils and chocolate chips. Fold in with a spatula.
Chill dough in fridge for about 30 minutes.
Preheat oven to 350°.
I used a cookie scoop the size of 2 tablespoons to scoop my cookies. It depends if you want smaller cookies, or bigger cookies. The size of my cookies were perfect!
If you dont have a cookie scoop, just use a tablespoon and scoop two tablespoons for one ball of dough and roll into a ball.
I sprinkled a few sprinkles on top of dough balls for that extra color! (totally optional)
Place dough balls on lined baking sheet and bake for 8-12 minutes. (Cooking time depends on the size of your cookies. Mine took around 12 minutes to bake.)
When the edges start to brown a little, they are done. The middle will still feel soft, but they set nicely while they cool down.
Enjoy!
