In a medium bowl whisk together flour, baking soda and salt. Reserve 2 tablespoons of flour mixture. Set aside.
Into a bowl add butter, cream cheese, sugar, light brown sugar and extracts. Using the paddle attachment on an electric mixer on medium-high speed, mix until light and fluffy, about 2 to 3 minutes. Scrape down sides as needed.
Add eggs one at a time while mixing. Lower mixer speed and slowly add the flour mixture in threes.
To the reserved flour mixture add chocolate chips, dried blueberries and almonds. Toss to coat.
Into the dough, slowly work chocolate chip/blueberry/almond mixture. Cover with plastic wrap and refrigerate minimum two hours. (Dough can be refrigerated up to three days).
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Drop eight 4-tablespoon scoops of dough onto the baking sheet.
Bake the cookies 11 to 13 minutes, or until golden brown. Remove from oven. Cool for 1 minute and carefully transfer onto a wire rack. Repeat with remaining dough.