Almond Amaretto Chocolate Chunk Cookies
These Almond Amaretto Chocolate Chunk Cookies are irresistibly delicious! Chewy centers, crispy edges, and gooey chocolate chunks make them a must-bake!
Servings: 24 servings
Ingredients
- 2 sticks unsalted butter melted until browned
- 2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 3 tablespoons amaretto
- 2 large eggs at room temperature
- 12 ounces semi-sweet OR dark chocolate roughly chopped into chunks
- 4 ounces sliced almonds
Instructions
- Begin by melting the unsalted butter in a medium saucepan over medium heat. Stir frequently until the butter turns a golden brown color and develops a nutty aroma. This typically takes about 5-7 minutes. Remove from heat and let it cool slightly.
- In a large bowl, whisk together the all-purpose flour, salt, and baking soda. This will ensure that the leavening agent is evenly distributed throughout the flour.
- In another bowl, combine the browned butter, dark brown sugar, and granulated sugar. Mix until well combined. Then, add the almond extract and amaretto, followed by the eggs. Beat until the mixture is smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in the chopped chocolate and sliced almonds using a spatula. Ensure that the chocolate chunks and almonds are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps the flavors meld and prevents the cookies from spreading too much while baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure easy removal of the cookies after baking.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are golden and the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked Almond Amaretto Chocolate Chunk Cookies with a glass of milk, a cup of tea, or on their own!
Equipment
- Medium Saucepan
- Large Bowl
- Mixing Bowls
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper
- Whisk
- Spatula
Notes
- Chilling the dough is crucial for perfect texture; it prevents spreading.
- You can use milk chocolate instead of dark chocolate for a sweeter taste.
- Store cookies in an airtight container at room temperature for up to a week.