Name: Amaretto Chocolate Chip Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 4 oz almond paste (crumbled); ⅔ cup packed light or dark brown sugar; ½ cup unsalted butter (at room temperature); 1 large egg (at room temperature); 2 tablespoons amaretto liqueur; 1 cup dark chocolate chunks; Flake sea salt (for topping)

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Sunlight through the kitchen window, a wooden spoon tapping against a mixing bowl, and the warm hush of a house that smells like vanilla and toasted almonds that’s the kind of memory that makes a cookie feel like home.
I still think of those late afternoons when a single batch of cookies could smooth over a full week.

I grew up in a small Kentucky kitchen where recipes lived in the margins of church cookbooks and in the backs of my mother’s drawers. I’m Maggie Hart, the voice behind Gemmir Kitchen, and I learned to cook standing on a stool beside my mom, trading small kitchen secrets like they were treasure. I favor cozy, spoonable comfort: casseroles that slow-cook their way into family dinners, skillet suppers you can pull together in under thirty minutes, and desserts that call for a napkin and a hot cup of coffee.

My approach keeps things simple, reliable, and family-friendly I don’t fuss with many exotic ingredients, and I leave out pork from the start so anyone at the table can dig in without worry. Weeknight kitchens taught me which shortcuts actually save time and which steps truly change the texture or flavor.

When I turn a little almond paste, a splash of liqueur, and dark chocolate into a batch of Amaretto Chocolate Chip Cookies, I think of the same wooden spoon and the same sunlight. If you love old-school cookie comforts, you might also enjoy my take on almond ricotta chocolate chip cookies; that riff carries the same cozy spirit but with a softer, cheesier crumb in a different direction: almond ricotta chocolate chip cookies.

Table of Contents

Why this recipe stands out

The first thing people notice about these Amaretto Chocolate Chip Cookies is the way almond paste plays with the dough. It melts into the batter, lending a tender, almost brioche-like crumb that feels indulgent without needing layers of butter or extra eggs. The amaretto liqueur lifts the aroma, giving the cookies a fragrant almond note that pairs beautifully with dark chocolate chunks. Those two elements almond paste and amaretto turn an ordinary chocolate chip cookie into something that tastes like a small celebration. I tested this recipe in real weeknight kitchens, not in a staged studio, so it works when you have chores and kids and a single, well-used measuring cup.

You’ll also find these Amaretto Chocolate Chip Cookies stay soft and pillowy if you follow the chill step. Chilling firms the dough so it spreads less in the oven and keeps the centers thick and tender. If you like your cookies with a chewy interior and crisp edges, you’ll appreciate that simple pause in the fridge. The dark chocolate chunks add contrast bitter, slightly molten pockets that play off the almond sweetness.

When I teach readers how to make these, I walk through each step so you won’t feel rushed or guess at textures. I aim to make this recipe approachable whether you bake once a week or only on special days, and I promise the results will taste like they took more effort than they did. For a different twist on soft, bakery-style cookies, my big soft chocolate chip cookies post shows another way to get large, tender rounds: big soft chocolate chip cookies.

How this recipe comes together

Ingredients

1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon fine sea salt
4 oz almond paste (crumbled)
⅔ cup packed light or dark brown sugar
½ cup unsalted butter (at room temperature)
1 large egg (at room temperature)
2 tablespoons amaretto liqueur
1 cup dark chocolate chunks
Flake sea salt (for topping)

Instructions

Start by lining a heavyweight baking sheet with parchment paper. This little step makes clean-up a breeze!
In a separate bowl, whisk together the flour, baking soda, and sea salt. Set this aside.
In a mixing bowl, combine the crumbled almond paste with brown sugar and mix until there are no large pieces of almond paste left.
Add the softened butter and beat until light and fluffy about 2 to 3 minutes.
Add the egg and mix until combined.
Gradually add half of the dry ingredients and mix on low speed. Add the amaretto liqueur, followed by the rest of the dry mixture until just combined.
Gently fold in the dark chocolate chunks.
Scoop out hefty 2-inch balls of dough and chill in the fridge for 20 to 30 minutes.
Preheat your oven to 350°F while you wait.
Once chilled, roll the dough balls into smooth rounds and arrange them on your prepared baking sheets.
Bake for 12 to 14 minutes until puffy and golden brown.
Let cool for about 15 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store in an airtight container.

These instructions will bring you straight to the heart of what makes Amaretto Chocolate Chip Cookies special: a simple technique, a few thoughtful pauses, and a final sprinkle of flake sea salt that wakes up all the flavors.

How to serve this dish

Serve these Amaretto Chocolate Chip Cookies warm and slightly gooey for the most dramatic experience. Placing a single cookie on a small dessert plate with a scoop of vanilla or mascarpone-flavored ice cream makes the bite feel like a mini-dessert rather than a snack.

For a more casual approach, stash a few in a tin alongside your coffee or tea; the aroma of almonds and chocolate makes plain afternoons feel cozier. If you plan to display them for guests, arrange them on a wooden board with small bowls of extra chocolate chunks and whole almonds so people can top their own cookies with a sprinkle of crunch. I often set a little dish of flake sea salt nearby so folks can add just a touch to the warm cookie.

These cookies pair wonderfully with a hot espresso or a milky chai. The amaretto note in the cookies complements nut-forward coffees and against a simple black tea it provides a sweet, fragrant contrast. If you bring Amaretto Chocolate Chip Cookies to a potluck, package them in layers of parchment paper inside a shallow box they keep their texture and look charmingly rustic. They also work well as an edible gift: tie a stack with kitchen twine and tuck in a sprig of rosemary for a seasonal touch.

How to store it properly

Store cooled Amaretto Chocolate Chip Cookies in an airtight container at room temperature and they will stay soft for several days. Place a slice of bread or a folded paper towel inside the container to help maintain moisture if you live in a drier climate; the cookie will borrow a little humidity and keep its tender center. If you want to save them longer, flash-freeze cooled cookies on a baking sheet, then transfer them to a freezer-safe bag. Frozen cookies will keep for up to three months and thaw beautifully at room temperature for about an hour.

For reheating, pop a frozen or chilled cookie into a 300°F oven for 5 to 7 minutes, or microwave a warm cookie for 10 to 15 seconds to bring the chocolate back to melty without making the cookie hard. When you stack cookies for storage, separate layers with parchment so the chocolate doesn’t glue them together. If you plan to prepare dough ahead, form the chilled dough balls and freeze them on a sheet; when you bake from frozen, add an extra minute or two to the baking time. These methods keep Amaretto Chocolate Chip Cookies tasting freshly baked with very little effort.

Simple tips for success

Measure flour by spooning it into the measuring cup and leveling with a knife to keep the dough from getting too dense. When you crumble the almond paste with the brown sugar, aim for small, evenly sized bits so it incorporates smoothly; if you leave large chunks, they’ll create uneven pockets. Chilling the dough is non-negotiable for neat, domed cookies it gives the butter a chance to firm and lets the amaretto meld into the batter. When folding in chocolate chunks, use a gentle hand to preserve pockets of chocolate rather than shattering them into dust.

Watch your oven closely in the last two minutes: you want a puffy, lightly golden edge with a soft center. If you prefer a chewier cookie, remove them as soon as the edges set and the center still looks slightly underbaked. I like to sprinkle a tiny pinch of flake sea salt on top right when the cookies come out of the oven; it brightens the flavors and accentuates the almond notes. For more ways to get that soft, bakery-style finish, you can compare method tweaks with other recipes like my cozy mascarpone chocolate chip cookies they use a creamier cheese addition for a different kind of tenderness: cozy comfort mascarpone chocolate chip cookies.

Flavor variations

Don’t be afraid to riff. Swap dark chocolate chunks for milk chocolate if you prefer a sweeter bite, or try a mix of dark chocolate and chopped toasted almonds for extra crunch. Replace the amaretto with 1 teaspoon of pure almond extract plus 1 teaspoon of water if you want to avoid alcohol; the extract will deliver the almond profile without changing the texture. For a citrus lift, add a teaspoon of finely grated orange zest to the dough; the bright oil pairs surprising wonderfully with the almond base.

If you love spice, fold in a quarter teaspoon of cinnamon or cardamom for a warm, autumnal twist. To make bars instead of rounds, press the dough into a parchment-lined 8-inch square pan and bake until golden; you’ll get thicker, chewier pieces that still showcase the almond paste and amaretto flavor. For a nut-free version, omit the almond paste and increase brown sugar by a tablespoon, then add 2 teaspoons of almond extract to mimic the flavor while keeping the texture similar. Each variation keeps the spirit of Amaretto Chocolate Chip Cookies while letting you tailor the cookie to your pantry and preferences.

Frequently asked questions

Q: Can I omit the amaretto if I don’t have it?
A: Yes. You can substitute 2 tablespoons of strong brewed coffee plus 1 teaspoon of almond extract, or simply use 2 tablespoons of milk and 1 teaspoon of almond extract. The amaretto adds aroma and depth, but the extract will give you that classic almond flavor without alcohol. The texture will remain largely the same because the liquid proportion stays consistent.

Q: How do I handle the almond paste if it’s very firm?
A: Warm it slightly by rubbing it between your palms or letting it sit at room temperature for 20 minutes. Cut it into small pieces and mix with the brown sugar to break it down before adding butter. If it still resists, pulse briefly in a food processor with the sugar until it resembles coarse crumbs; this helps it incorporate smoothly into the batter.

Q: Why did my cookies spread too much?
A: Likely reasons include warm dough, too much butter softened beyond room temperature, or not chilling the dough long enough. Use a firm scoop, chill the dough for at least 20 minutes, and make sure your oven temperature is accurate. A too-warm oven can also cause excessive spreading, so an oven thermometer helps ensure consistent results.

Conclusion

These Amaretto Chocolate Chip Cookies strike a balance between everyday comfort and a little grown-up flair. They feel special enough for guests and simple enough for a Wednesday evening, and that almond-amaretto-chocolate trio keeps people coming back for one more. For another take on this idea and inspiration from a different kitchen’s approach, check out the detailed recipe from Love and Olive Oil for the classic Amaretto Chocolate Chip Cookies.

Amaretto Chocolate Chip Cookies