In a medium bowl, sift together both flours, baking soda, baking powder, cream of tartar, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth, about 1 minute. Add both sugars and beat on medium speed until light and fluffy, about 4 minutes. Add the egg and the egg yolk, mixing to combine after each addition. Add the vanilla and almond extracts and combine.

With the mixer on low speed, gradually add the flour mixture to the butter mixture and beat just until all the flour is incorporated. Scrape down the sides and bottom of the bowl to make sure there are no leftover dry flour bits. Wrap the dough tightly in two layers of plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum chewiness.

When you’re ready to bake, preheat the oven to 350°F and line two cookie sheets with parchment paper. Fill a small bowl with the extra granulated sugar for rolling. Divide the chilled cookie dough into 10 pieces (Or, for smaller cookies, scoop out as desired.). Using your hands, roll each piece of dough into a ball and then roll each ball in the granulated sugar to coat. Place on the prepared baking sheets, leaving at least 4 inches between each. Using the palm of your hand or the flat bottom of a drinking glass, press down on each ball to flatten slightly (this will allow the cookie to bake more evenly). Bake for 15 to 17 minutes or until the edges are golden brown. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.