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Chocolate Drop Cookies

1 cup (2 sticks) butter, softened
1½ cups sugar
2 eggs
2 t. vanilla extract
2 cups flour
2/3 cup cocoa powder
¾ t. baking soda
¼ t. salt
½ cup toasted, slivered almonds
1¾ cups Milk Chocolate Chunks

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Heat oven to 350º. In a large mixing bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Stir together flour, cocoa, baking, soda, and salt; add to creamed mixture. Stir in almonds and milk chocolate chunks. Drop by tablespoons onto ungreased cookie sheets. Bake 8-10 minutes or just until set. Cool slightly; remove from cookie sheet onto wire rack. Cool completely. To toast almonds: Preheat oven to 350º. On shallow baking pan, place slivered almonds on pan and toast until lightly browned, about 8 to 10 minutes.