Spread the almonds out on a parchment-lined baking sheet and roast in a 325° oven for 20 minutes while you prepare the rest of the cookie dough. In a medium size bowl, combine the flour, cocoa powder, baking soda, and salt, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy. Add in the eggs and vanilla and keep mixing until everything is incorporated.

When the almonds are done roasting, remove them from the oven and chop them coarsely. Set aside or leave them on a cutting board until you're ready to use them.

With the mixer running on low, slowly add in the dry ingredients a little at a time and keep mixing until you have a uniform dough. Add in the chocolate chips and the chopped almonds and mix until everything is evenly distributed.

Scoop your dough out onto a silpat-lined baking sheet using a medium size cookie scoop and bake at 350° for 15 minutes, rotating the baking sheet halfway through the baking time. When the cookies are done, remove them from the oven and gently press down on each one with the back of a spoon to flatten them a bit. Move them to a wire cooling rack to cool completely.