In a medium bowl, whisk together the butter, sugar, egg, vanilla extract, almond extract, almond flour, and salt until well combined. Scoop the mixture into balls that are about 1 tablespoon in size onto a plate or small sheet pan. Freeze the frangipane for about 20 minutes while you make the cookie dough.

Preheat the oven to 350 degrees, and line two baking sheets with parchment paper or a non-stick sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt and set this mixture aside. In a large bowl, beat together the melted butter, brown sugar, and 3/4 cup sugar. Mix in the vanilla extract, egg, egg yolk. Slowly add in the flour mixture, and stir until completely combined.

Scoop the cookies into 2 tablespoonful sized dough balls. Remove the frangipane from the freezer. Take a ball of frangipane and press it into the center of a chocolate cookie dough ball, forming the chocolate dough around it. Repeat this process for all the chocolate cookie dough.

Place the cookies onto your prepared sheet pans with about 2 inches between each cookie.