Browning the butter gives these cookies a lovely nutty aroma.
Ingredients
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
Method
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.