Heat oven to 350 degrees. 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 to 10 minutes or just until set. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

To toast almonds: Preheat oven to 350 degrees. On shallow baking pan, place slivered almonds on pan and toast until lightly browned, about 8 to 10 minutes.

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