Amaretto Chunk Cookies
These are my favorite cookies ever. Seriously, they are delicious, and horrible bad for you. No fudging your way around this one, they are white flour, sugar, butter, liquor, delicious. OH and I should note this recipe makes 4 dozen. You see I took the recipe out thinking it only made 2 dozen... so I doubled it, and as I filled my 5qt kitchen aid to the brim I realized... there is no way I'm only making 4 dozen cookies here.
8 dozen later, and a trip to a few friends houses to drop off cookie surprises I was ready to head off to a BBQ with my original wanted amount. No worries though, the friends were ecstatic for the surprises. The people at the BBQ were pleased as punch too.
Now you might be wondering what's up with those two cookies pictured. Same recipe, same oven time and temperature... so what gives? You see this is the perfect example of why it's good to keep your dough chilled. The right cookie was the first batch in, the one on the left, had been sitting out a good 30 minutes before hopping into the oven. Big difference right? The moral of this story is if you are baking with butter make sure to keep that dough cold! Unless you like super thin spread out like mad cookies that is :)
Amaretto Chunk Cookies
recipe from The Sweets Life (she's awesome go visit her and say hi!)
Makes 4 dozen
Ingredients:
-2 1/2 cups all-purpose flour
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt
-1 cup butter, softened
-1/2 cup granulated sugar
-1 cup brown sugar
-2 large eggs
-1 tbsp amaretto liqueur
-2 tsp almond extract
-2 cups semisweet chocolate chips
-1 cup sweetened flaked coconut
-1 cup sliced almonds
Directions:
1. Preheat oven to 375F. In a large bowl, combine flour, baking soda, baking powder, and salt. Set aside.
2. In a separate bowl, beat butter and sugars until creamy. Beat in eggs, amaretto, and almond extract. Reduce speed to low and carefully beat in flour mixture, just until blended.
3. With a large spoon, stir in chocolate chips, coconut, and almonds.
4. Using a cookie scoop or a tablespoon, drop dough onto ungreased cookie sheets, 2 inches apart. Bake 10-12 minutes (mine were good after 9!), until golden around the edges. Cool on wire racks.
5. Store cookies for 1 week in an airtight container, or freeze for up to 3 months.
PS. The winner of the mini-wheat contest is Jen Butler! (Congrats! I'll be emailing you!)
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8 dozen later, and a trip to a few friends houses to drop off cookie surprises I was ready to head off to a BBQ with my original wanted amount. No worries though, the friends were ecstatic for the surprises. The people at the BBQ were pleased as punch too.
Now you might be wondering what's up with those two cookies pictured. Same recipe, same oven time and temperature... so what gives? You see this is the perfect example of why it's good to keep your dough chilled. The right cookie was the first batch in, the one on the left, had been sitting out a good 30 minutes before hopping into the oven. Big difference right? The moral of this story is if you are baking with butter make sure to keep that dough cold! Unless you like super thin spread out like mad cookies that is :)
Amaretto Chunk Cookies
recipe from The Sweets Life (she's awesome go visit her and say hi!)
Makes 4 dozen
Ingredients:
-2 1/2 cups all-purpose flour
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt
-1 cup butter, softened
-1/2 cup granulated sugar
-1 cup brown sugar
-2 large eggs
-1 tbsp amaretto liqueur
-2 tsp almond extract
-2 cups semisweet chocolate chips
-1 cup sweetened flaked coconut
-1 cup sliced almonds
Directions:
1. Preheat oven to 375F. In a large bowl, combine flour, baking soda, baking powder, and salt. Set aside.
2. In a separate bowl, beat butter and sugars until creamy. Beat in eggs, amaretto, and almond extract. Reduce speed to low and carefully beat in flour mixture, just until blended.
3. With a large spoon, stir in chocolate chips, coconut, and almonds.
4. Using a cookie scoop or a tablespoon, drop dough onto ungreased cookie sheets, 2 inches apart. Bake 10-12 minutes (mine were good after 9!), until golden around the edges. Cool on wire racks.
5. Store cookies for 1 week in an airtight container, or freeze for up to 3 months.
PS. The winner of the mini-wheat contest is Jen Butler! (Congrats! I'll be emailing you!)
Tweet
Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.
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11 chews:
They look pretty tasty! Too bad they aren't so healthy... but that probably wouldn't stop me from eating one. or three.
I like to refrigerate cookie dough for a half an hour before baking. Sometimes I'm not that patient, though, and end up with flat burned cookies that Mike likes to call "grossies."
Beautiful cookies! I refrigerate my dough too; it always seems to make for a better cookie. These look delicious!!
so glad you love these--they're some of my favorites too :)
They are the best ever!! Thank you so much for sharing the recipe :)
That's an awesome cookie name :D
I always refrigerate my dough (but still end up with strange looking cookies often, hhm?). Great post & friends love shared cookies: I'm sure you had no complaints with your accidental doubling!
Maybe your oven isn't fully up to temperature when you put the cookies in? Bet they still taste good though!
Mmm, what a treat! My mom adores almonds and almond flavoring, so I'm sure she'd go crazy over these. If I can bear the heat, these could make turning on the oven worthwhile.
OMG I love you. Amaretto is my favorite alcohol of choice....But a cookie? I will have to make these for work so I can unload most of them instead of eating them all. How easily does this halve? Four dozen is way bigger than I can do by hand I bet...no stand mixer here.
I'm sure it would half no problem! I say give it a go and enjoy! :) I warn you, you will be addicted :)
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