Instructions

1. In a medium bowl, whisk together the flour, cocoa powder, and baking soda.
2. In the bowl of a stand mixer, beat the butter on medium-high speed until creamy and smooth. Add both sugar, salt, and vanilla, and beat again until mixture is light and fluffy, about 2 minutes.
3. Add the dry ingredients to the mixer and mix on low speed to incorporate. Do not overmix, it’s okay if the dough is a bit crumbly. (A kitchen towel draped over the mixer can help prevent flour from flying everywhere.) Use a wooden spoon for spatula to gently mix in the almonds and cacao nibs or chocolate.
4. Gather and dough together into a ball and divide in half. Shape each half into a log 1 1/2 inches thick. Chill logs in refrigerator for at least 3 hours and up to 3 days.
5. Preheat oven to 325 with a rack in the center of the oven. Line 2 baking sheets with parchment paper. Working with one log at a time, carefully slice each log into rounds about 1/2-inch thick. If some of the dough crumbles off, press and shape back into the rounds. Place cookies on prepared sheets leaving an inch of space between each.
6. Bake one sheet at a time for 12 minutes. Cookies will not look done, but it’s important not to overbake if you want chewy cookies. Cool on sheet for 10 minutes before removing to wire rack to finish cooling, or serve cookies warm.