In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla and almond extract and beat until combined.

Mix in flour and mix just until flour disappears. Fold in mini chocolate chips.

Tranfer dough between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.

Remove dough from plastic and use a butter knife to cut into equal-sized squares or circles. Transfer cut pieces to a parchment lined baking sheet.

Bake at 325 degrees for 18-20 minutes, until edges are just lightly browned.