Cream together the butter and both sugars until smooth.
Beat in the eggs, one at a time incorporating them well after each addition.
Add the vanilla and almond extract.
Dissolve baking soda and salt in hot coffee or water.
Add the baking soda mixture to the batter.
Stir in flour by hand.
Fold in the chocolate chips, and nuts.
Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until edges are golden but the center is still slightly underdone.
Allow to cool for at least 10 minutes for the centers to set before removing from the pan.
Notes
Cook these slightly longer for crispy cookies. If the first batch seems to spread too much you can lightly dust the cookie sheet before adding the unbaked cookies for the remaining batches or you can freeze them first.