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Almond Amaretto Chocolate Chunk Cookies
Thick and chewy Almond Amaretto Chocolate Chunk Cookies! These are so flavorful and one of the BEST cookie recipes we've ever made. If you love almonds and chocolate, you have to try them!
Ingredients
2 sticks (8 ounces) unsalted butter, melted until browned
2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
1 teaspoon salt
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1/2 teaspoon almond extract
3 Tablespoons amaretto
2 large eggs, at room temperature
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
4 ounces sliced almonds
Instructions
For the Brown Butter:
1.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.
2.Once the butter is at room temperature, you're ready to get baking!
3........................
4........................
Get Full Recipe ==> @ bakerbynature.com
KODE IKLAN BAWAH ARTIKEL
Almond Amaretto Chocolate Chunk Cookies
Thick and chewy Almond Amaretto Chocolate Chunk Cookies! These are so flavorful and one of the BEST cookie recipes we've ever made. If you love almonds and chocolate, you have to try them!
Ingredients
2 sticks (8 ounces) unsalted butter, melted until browned
2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
1 teaspoon salt
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1/2 teaspoon almond extract
3 Tablespoons amaretto
2 large eggs, at room temperature
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
4 ounces sliced almonds
Instructions
For the Brown Butter:
1.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.
2.Once the butter is at room temperature, you're ready to get baking!
3........................
4........................
Get Full Recipe ==> @ bakerbynature.com
