Amaretto Chunk Cookies

Amaretto Chunk Cookies

These are my favorite cookies ever. Seriously, they are delicious, and horrible bad for you. No fudging your way around this one, they are white flour, sugar, butter, liquor, delicious. OH and I should note this recipe makes 4 dozen. You see I took the recipe out thinking it only made 2 dozen... so I doubled it, and as I filled my 5qt kitchen aid to the brim I realized... there is no way I'm only making 4 dozen cookies here.

8 dozen later, and a trip to a few friends houses to drop off cookie surprises I was ready to head off to a BBQ with my original wanted amount. No worries though, the friends were ecstatic for the surprises. The people at the BBQ were pleased as punch too.

Now you might be wondering what's up with those two cookies pictured. Same recipe, same oven time and temperature... so what gives? You see this is the perfect example of why it's good to keep your dough chilled. The right cookie was the first batch in, the one on the left, had been sitting out a good 30 minutes before hopping into the oven. Big difference right? The moral of this story is if you are baking with butter make sure to keep that dough cold! Unless you like super thin spread out like mad cookies that is :)

Amaretto Chunk Cookies

recipe from The Sweets Life (she's awesome go visit her and say hi!)

Makes 4 dozen

Ingredients:

• -2 1/2 cups all-purpose flour
• -1 tsp baking soda
• -1 tsp baking powder
• -1/2 tsp salt
• -1 cup butter, softened
• -1/2 cup granulated sugar
• -1 cup brown sugar
• -2 large eggs
• -1 tbsp amaretto liqueur
• -2 tsp almond extract
• -2 cups semisweet chocolate chips
• -1 cup sweetened flaked coconut
• -1 cup sliced almonds

Directions:

1. Preheat oven to 375F. In a large bowl, combine flour, baking soda, baking powder, and salt. Set aside.

2. In a separate bowl, beat butter and sugars until creamy. Beat in eggs, amaretto, and almond extract. Reduce speed to low and carefully beat in flour mixture, just until blended.

3. With a large spoon, stir in chocolate chips, coconut, and almonds.

4. Using a cookie scoop or a tablespoon, drop dough onto ungreased cookie sheets, 2 inches apart. Bake 10-12 minutes (mine were good after 9!), until golden around the edges. Cool on wire racks.

5. Store cookies for 1 week in an airtight container, or freeze for up to 3 months.

Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.