amaretto chocolate chunk cookies




Prep Time


Cook Time

Browning the butter gives these cookies a lovely nutty aroma.



For the amaretto chocolate chunk cookies

  • 225g butter
  • 2⅓ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup brown sugar
  • ½ cup sugar
  • 1 teaspoon almond essence
  • 3 tablespoons amaretto or any almond liqueur
  • 2 eggs
  • 340g dark chocolate — chopped into chunks
  • 1 cup sliced almonds


For the amaretto chocolate chunk cookies

  • Melt the butter in a small saucepan, then continue to cook for about 3 minutes until browned.
  • Transfer the browned butter to a heatproof bowl and refrigerate until it is at room temperature. It should not be liquid.
  • Preheat the oven to 190°C (170°C fan bake). Line 2 baking trays with baking paper.
  • Whisk the flour, baking soda and salt in a large bowl.
  • In a separate bowl or the bowl of an electric mixer, beat the browned butter and both sugars until light and fluffy.
  • Beat in the almond essence and almond liqueur.
  • Beat in the eggs one at a time.
  • Gently fold in the flour mixture, then the chocolate and almonds.
  • Roll the mixture into balls, place on the prepared trays and flatten slightly.
  • Bake for 10–12 minutes or until golden brown.