• 1 cup (250 mL) butter or margarine, softened
• 1 cup (250 mL) sugar
• 1 egg
• 1/2 teaspoon (2 mL) almond extract
• 1/2 teaspoon (2 mL) vanilla extract
• 2 cups (500 mL) all purpose flour
• 1/2 cup (125 mL) HERSHEY'S Cocoa
• 1/4 teaspoon (1 mL) baking powder
• 1/4 teaspoon (1 mL) baking soda
• 1/8 teaspoon salt
• 1 cup (250 mL) CHIPITS MINIS Semi-Sweet Chocolate
• Additional sugar
• Slivered blanched almonds

1. Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough.
2. Stir in CHIPITS mini chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle.
3. Heat oven to 350°F (180°C). Shape dough into 1-1/8-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press slightly.
4. Bake 9 to 10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.

Bake Time: 9 - 10 minutes
Yield: 3 1/2 dozen cookies