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.