I hope if you're a mother that you're reading this post bright and early in the morning. Because that means you still have time to guilt your family into whipping up a batch of these tasty cookies for you (while you catch up on the back log on your dvr, in between snacking on popcorn and napping). Or is that just my idea of the perfect Mother's Day? It's not as selfish as it sounds (I'll share the cookies with everyone after they bake them).
AMARETTO CHUNK COOKIES
Yield: 4 dozen
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon amaretto liqueur
2 teaspoons almond extract
2 cups semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup sliced almonds
1. Preheat oven to 375º F.
2. On waxed paper, combine flour, baking soda, baking powder, and salt. Set aside.
3. In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto, and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut, and almonds.
4. Drop dough by heaping tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake for 10 to 12 minutes or until golden around edges. Transfer cookies to wire racks to cool.
5. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.
from Bread and Chocolate in St. Paul, MN (published in Good Housekeeping, Oct. 2005).
|butter and sugars|
|eggs, amaretto and almond extract added|
I really enjoyed the subtle amaretto/almond flavor in
these cookies. It's a great variation on the traditional
chocolate chip cookie.
|dry ingredients added|
|almonds, coconut and chocolate added|
|dough all mixed|
|raw dough balls|
These cookies are softer than most, so if you prefer
your cookies crunchy, you should bake them longer/darker.
|amaretto chunk cookie|