Ingredients for Amaretto Chunk Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup amaretto liqueur
- 1 teaspoon almond extract
- 2 cups semi-sweet chocolate chips
- 1 cup flaked coconut
- 1 cup slivered almonds
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How to Make Amaretto Chunk Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs, 1/4 cup amaretto, and 1 teaspoon almond extract until well combined.
- Gradually add the dry ingredients (from step 2) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups semi-sweet chocolate chips, 1 cup flaked coconut, and 1 cup slivered almonds.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Avoid overbaking!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
45g
Fat
22g
Carbs
5g
