Add the melted butter to a large bowl and let it cool slightly.

Add the white sugar and brown sugar and mix well until fully combined. Add the egg, egg yolk, vanilla extract, and almond extract, then continue mixing until smooth and incorporated.

Add the flour, baking soda, and salt and mix just until combined. Be careful not to overmix.

Fold in the chocolate chips and rainbow sprinkles.

Scoop about **1½–2 tablespoons of dough**, roll gently in your hands, and place on a plate or baking sheet.

Add the sliced almonds and sprinkles to a shallow plate.

Roll the cookie dough balls in a mixture of the sliced almonds and sprinkles, pressing the almonds into the dough if needed.

Chill the dough balls in the refrigerator for at least 30 minutes (or overnight if you have time). The longer the chill, the better the texture.

When ready to bake, preheat the oven to **325°F (165°C)** and line a baking sheet with parchment paper or a silicone baking mat.

Bake for **12–16 minutes**, until the cookies look set, the edges are lightly golden, and the centers still look soft.

Let the cookies cool slightly on the baking sheet, then carefully transfer to a wire rack to cool completely.

The cookies will look slightly puffy when they come out of the oven and will gently deflate as they cool.