Almond Amaretto Chocolate Chunk Cookies

Thick and chewy Almond Amaretto Chocolate Chunk Cookies! These are so flavorful
and one of the BEST cookie recipes we've ever made. If you love almonds and
chocolate, you have to try them!

Servings: 2 dozen

Author:

Prep Time
20 minutes

Cook Time
10 minutes

Inactive Time
2 hours

Total Time
2 hours, 30 minutes

Course:

Dessert

Cuisine:

Instructions

1 Place the butter in a small saucepan over medium-high heat and cook for about 3
minutes – stirring almost constantly – until the butter has browned. Pour the
brown butter into a heatproof bowl, being sure to scrape all of the "toasted"
bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or
until the butter is at room temperature. You’ll know the butter is at room
temperature when you press a finger into the top and it makes a slight
indentation. It should not be liquid at all.
2 Once the butter is at room temperature, you're ready to get baking!
3 Preheat oven to 375 degrees (F). Line two large baking sheets with parchment
paper; set aside until needed.
4 In a large bowl combine flour, salt, and baking soda; whisk well to combine then
set aside until needed.
5 In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer
fitted with the paddle attachment, combine browned butter and both sugars and
beat on medium-speed until light and fluffy; about 2 minutes. Add in the almond
extract and amaretto and beat until combined. Add in the eggs, one at a time,
beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon
or sturdy rubber spatula, gently fold in the flour mixture, stirring only until
the flour begins to disappear. Fold in the chocolate chunks and sliced almonds.
6 For extra thick cookies, chill the dough for at least 2 hours (and up to 3 days)
before baking. Or bake right away for regular cookies (they'll be thinner but
still delicious!!!).
7 Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they
should be big; almost a 1/4 cup), then place on prepared sheets (make sure to
leave enough room in between each cookie for inevitable spreading). Continue
this process until all the dough has been rolled.
8 Place baking sheets in preheated oven, one at a time, and bake for 9 to 10
minutes, or until golden at the edges but still soft in the middle. Repeat with
all cookie dough. Let cookies cool for 10 minutes on the baking sheet before
transferring to a wire rack to cool completely.

Almond Amaretto Chocolate Chunk Cookies

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook