1 cup butter, softened
1 cup brown sugar
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the sugar and brown sugar until smooth. Beat in the melted butter and brown sugar, then beat in the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt, pecans and packed brown sugar; stir into the creamed mixture until evenly distributed. Drop by tablespoons onto the cookie sheet.
Bake for 8 to 12 minutes in the preheated oven, or until a bronze-like finish has reached the edges. Allow cookies to cool on the baking sheet for 2 minutes before removing to wire racks to cool completely.