Almond Amaretto Chocolate Chunk Cookies
User Reviews
5
Almond Amaretto Chocolate Chunk Cookies
Description
This cookie recipe starts by browning butter, which adds a toasted, nutty flavor that deepens the cookie’s profile. The browned butter is cooled to room temperature before combining with both brown and granulated sugars, almond extract, and amaretto liqueur, infusing a subtle almond character. All-purpose flour, baking soda, and salt are mixed separately and then combined into the wet ingredients to form the dough. Chopped semi-sweet or dark chocolate chunks add melty richness, while sliced almonds provide a crisp contrast.
Chilling the browned butter until it develops slight firmness ensures the butter incorporates properly for the right texture. Baking the dough at 375 degrees Fahrenheit gives a slightly crisp yet chewy cookie that balances buttery richness with almond and chocolate flavors. These cookies work well as an indulgent treat or gift.
Ingredients
- 2 unsalted butter 8 ounces, melted until browned
- 2 all-purpose flour 1/3 cup, don't pack the flour into the measuring cup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup brown sugar dark; packed
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 3 Tablespoons amaretto
- 2 egg large, at room temperature
- 12 ounces semi-sweet chocolate or dark chocolate, roughly chopped into chunks
- 4 ounces almonds sliced
Instructions
For the Brown Butter:
- 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.
- Once the butter is at room temperature, you're ready to get baking!
For the Almond Amaretto Cookies:
- Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.
- In a large bowl combine flour, salt, and baking soda; whisk well to combine then set aside until needed.
- 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.
- 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!!!).
- 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.
- 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.
User Reviews
Overall Rating
5
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