Amaretto Dream Cookies
A chocolate chip cookie full of dark chocolate, almonds, & coconut, with a boozy hit of amaretto - the cookie of your dreams. From the book, A Batter of Life and Death: A Bakeshop Mystery by Ellie Alexander.
Servings: 36 cookies
Ingredients
- 1 c butter, softened
- ¾ c granulated sugar
- ¾ c brown sugar
- 2 eggs
- 1 T amaretto liqueur
- 1 tsp Mexican vanilla*
- 1 tsp almond extract
- ½ tsp anise extract
- 2 1/4 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ c coconut flakes
- 2 c dark chocolate chunks (I like Ghirardelli bittersweet chocolate chips)
- 1 c sliced almonds
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer (or using a hand mixer), beat butter and sugars together until creamy & fluffy - about 2 minutes.
- Add eggs, amaretto, vanilla, almond, and anise. Mix well.
- Add dry ingredients and mix just until blended.
- Fold in chocolate, coconut, and almonds.
- Chill dough for 30 minutes.
- Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone baking mats.
- Scoop dough into 1-inch balls, using a medium cookie scoop or your hands. Place 2" apart on prepared cookie sheets.
- Bake for 8-10 minutes, or until edges are browned and centers are set.
- Cool on cookie sheets for a few minutes, then move to a cooling rack to cool completely.
- Stored in an airtight container at room temperature, cookies will stay fresh for up to 5 days.
Notes
*I like Mexican vanilla for this recipe, as it has hints of coconut and cinnamon, which blend well with the other flavors in this cookie. However, if you don't have Mexican vanilla, you can use whatever vanilla you have on hand.