• 2 cups butter, softened

• 1 cup firmly packed brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 2 1/4 teaspoons vanilla extract

• 4 1/2 cups all-purpose flour

• 1/2 cup unsweetened baking cocoa

• 1/4 cup white chocolate chips

• 1/4 cup slivered almonds

In a large bowl, with an electric mixer; at medium speed, beat together butter, brown sugar, sugar, eggs, and vanilla until creamy. Reduce to low speed; gradually fold in flour and unsweetened baking cocoa just until blended. Stir in white chocolate chips and slivered almonds. Divide dough into quarters; shape into an 8-inch log; 1/2-inch thickness and slice into 1/2-inch pieces. Place on ungreased cookie sheets 1-inch apart. Flatten each slice with a fork, making crisscross marks. Bake in 350*F. oven for 10 to 12 minutes, or until golden brown. Transfer cookies, cool on a wire rack. Makes 60 cookies.