Preheat your oven to 350°F (175°C).
In a large mixing bowl, beat together the softened butter, white sugar, and brown sugar using an electric mixer until light and fluffy.
Mix in the almond butter and vanilla extract until well combined. Then add the eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking soda, and dark cocoa powder.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Gently fold in the chopped almonds and chocolate chunks using a spatula.
Using a cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
