Preheat your oven to 350°F (175°C).
In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated white sugar, and brown sugar until light and fluffy (about 3-4 minutes).
Beat in the eggs, one at a time, mixing well after each addition. Stir in the almond or vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
Fold in the semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, chopped pecans, and chopped walnuts until evenly distributed.
Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
Bake for 10-12 minutes, until edges are golden brown and centers are set but soft.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
