Amaretto Chocolate Chip Cookies

5 from 2 votes

These Amaretto Chocolate Chip Cookies are bursting with almond flavor, which pairs beautifully with the semi-sweet chocolate chips.

Prep Time15

Cook Time10

Chill Time2

Total Time2 25

Course: Cookie Recipes

Cuisine: American

Servings: Cookies

Calories: 217kcal

Author: Erica Schramek

Equipment

Ingredients

1 cup unsalted butter room temperature
¾ cup brown sugar
¼ cup granulated white sugar
1 egg room temperature
1 egg yolk room temperature
3 tablespoons amaretto
2 teaspoon almond extract
2 ½ cups bread flour
½ teaspoon kosher salt
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
½ cup slivered almonds

US Customary - Metric

Instructions

In the bowl of your stand mixer, cream together the 1 cup unsalted butter. ¾ cup brown sugar and ¼ cup granulated white sugarwith the paddle attachment on medium speed until smooth.
Lower the mixer speed to stir and add in the 1 egg, 1 egg yolk, 3 tablespoons amaretto, and 2 teaspoon almond extract. Mix until thoroughly combined, about 30 seconds.
Add the 2 ½ cups bread flour, ½ teaspoon kosher salt, and 1 teaspoon baking soda, Stir until just combined.
Fold in the 1 cup semi-sweet chocolate chips and ½ cup slivered almonds with a spatula.
Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
Preheat oven to 375°F (190°C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each. The dough may be a bit crumbly but will become smoother as you roll it.
Place the balls on a baking sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread.
Bake for 10 - 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.

Notes

Measuring Ingredients: Using a digital kitchen scale is the most accurate way to measure your ingredients. If you don't have a kitchen scale you can measure the ingredients by volume but be careful when measuring the flour. Spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.

Salt: For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

Butter: If you only have salted butter you will need to omit the salt in the recipe. There is about ¼ teaspoon of salt per stick of salted butter.

Bake Time: For crispier cookies increase the bake time by 2-3 minutes.

Storage: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.

Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.

When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.

Nutrition