Almond Amaretto Chocolate Chunk Cookies

Delicious! The almond flavor is fairly subtle, used both Amaretto and extract. I also refrigerated the dough as suggested in the recipe for a thicker cookie

Ingredients

• 2 large eggs, at room temperature
• 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks 
• 1/2 teaspoon almond extract 
• 3 Tablespoons amaretto 
• 4 ounces sliced almonds 
• 2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
• 1 teaspoon salt
• 1 cup dark brown sugar, packed
• 2 sticks (8 ounces) unsalted butter, melted until browned
• 1 teaspoon baking soda
• 1/2 cup granulated sugar

Instructions

For the Brown Butter:

First,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.

Then,Once the butter is at room temperature, you're ready to get baking!

For the Almond Amaretto Cookies:

First,Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed. 

Then,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.Enjoy your meal !