some of the best i’ve had

My momma has been telling me about these cookies for months now.  She makes them for my stepfather, Joe, because he is a BIG fan of amaretto.  We’re talking about the kind of fan that, when handed a small glass containing the thick amber liquid, will take 20 full minutes to take a sip because each time he brings it to his mouth he is overwhelmed by the intoxicating smell.  He’s Italian, so we’re all convinced he’s got a bit of amaretto coursing through his veins.

amaretto cookies mrge 1

The cookies have been in my “to make” folder ever since their name rolled off of my momma’s tongue.  Almond Chocolate Chip Cookie Sandwiches with Amaretto Frosting.  Come on…who wouldn’t add them to their list?  Sadly, my folder (titled “Andrea Miscellaneous” and added to by Brian whenever he finds my printed recipes or articles torn from various magazines strewn around our house, which is often) is over-stuffed with delectable-sounding treats awaiting attention, and this recipe somehow got shuffled to the bottom.  I’m lucky that it made the menu cut for our Florida visit last weekend, otherwise it may have been another few months before I tasted the gems, declared love, and shared them with you. 

amaretto cookies 1

Even if you ignore the frosting (and the only reason you should is if you’re not a fan of very sweet treats...) the cookies themselves are some of the best I’ve had.  Delicately flavored with ground oatmeal, almond extract and chopped almonds, they have an extra depth that standard chocolate chip cookies lack.  They are slightly crisp around the edges and still chewy in the middle, perfect CCC texture.  Watch them closely as they bake, you want to pull them just as they start to very slightly brown at the edges.

amaretto cookies 2

I hope you’ll learn from my mistake, keep this recipe at the top of your list, make the cookies as soon as possible and share them with family and friends.  Your loved ones will thank you, I promise.  And be sure to go through your recipe folders, as I will be this weekend, to see if you have any other recipes tucked away that have been recommended by your momma.  Because those recipes shouldn’t be shuffled to the bottom.

Almond Chocolate Chip Cookies

recipe modified from Giada De Laurentiis via foodnetwork.com

makes 4 dozen cookies or 2 dozen cookie sandwiches

  • 1/2 cup rolled oats
  • 2-1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 cup (packed) golden brown sugar
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 3/4 tsp pure almond extract
  •  1 (12 oz) bag semi-sweet chocolate chips
  • 1 cup whole almonds, toasted and chopped

Method:

  1. Preheat oven to 325*.  Line baking sheets with parchment paper.
  2. Finely chop oats in a food processor (we used a small chopper), mix in the flour, baking powder, baking soda and salt.  Set aside.
  3. Using an electric mixer (we used a stand mixer) beat the butter and sugars in a large bowl until fluffy.  Scrape down the sides of the mixing bowl and beat in the eggs and extract.  
  4. Add the flour mixture in 3 batches and mix until just blended.
  5. Gently fold in the chocolate chips and almonds.
  6. Drop dough (about one rounded tablespoon each) onto cookie sheet, two inches apart.  Do not flatten.  
  7. Bake until cookies are golden, about 13 minutes.
  8. Cool the cookies on sheets for 5 minutes and then transfer to wire cooling rack.

 

Amaretto Frosting

recipe modified from Gale Gand via  foodnetwork.com

makes enough for 2 dozen sandwich cookies

  • 3 cups confectioners’ sugar
  • 1 cup butter
  • 1 tbsp amaretto liqueur

Method:

  1. In a stand mixer fit with whisk attachment, mix sugar and butter.  Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  2. Add amaretto and continue to beat on medium speed for one more minute, adding more amaretto if you wish.
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25 responses to “some of the best i’ve had

  1. Those look absolutely amazing… I can only imagine what they smell and taste like!

  2. OH WOW – these look and sound amazing!! I am obsessed with almond extract so I’ll definitely have to give these a whirl!

  3. oneordinaryday

    Sounds lovely. I like the story that goes with your recipe too. : )

  4. i love giada’s recipes. those cookies look fabulous!!

  5. I LOVE amaretto and almonds in general. I am so making these for a house warming party I am invited to next week.

    Thanks for sharing!!

  6. Yummmmmmm! I love the smell of amaretto!

  7. Mmmm, those cookies look delicious!

  8. When I hear almonds are in a recipe…I am there…can’t wait to try this!

  9. Oh my goodness Andrea! Those look fantastic!!

  10. Those look wonderful! What a great recipe. And they look so pretty!

  11. Bookmarked for sure!! Just a refreshing twist on the old choc chip cookie!!!

  12. I saw Giada make these and thought they were a winner, too. Even better with the amaretto creme filling!

    Cheers,

    *Heather*

  13. These look absolutely delicious! I love the almond extract in the cookies.

  14. I’m not a huge frosting fan, but I might have to make an exception for these! I love almond-flavored anything, really. Thank you for the wonderful recipe.

  15. They look and sound perfect in every way!

  16. lilveggiepatch

    Those look absolutely divine. They’re on MY list now, too!

  17. Sounds delicious. To the top of the giant list of recipes to try. Choc chip cookies modified every which way are my favorites.

  18. OH those look delicious! I’m still waiting for a sugar cookie to make an appearance. 😛

    Sounds like a delicious weekend! 😀 XOXO!

  19. Wowza! Amaretto Frosting is a grand idea.

  20. I am making these tonight for Family Night!!! I can’t wait, they look scrumptous! Thanks for sharing!

  21. I totally just made these to take to an apt warming party. HOLY YUM.

  22. Pingback: crunch time « Whitney in Chicago

  23. i’ve been wanting to make these for awhile now. finally, i think i’ll be making these for a labor day bbq. i’ve been on a whole wheat kick, would these be ok using whole wheat flour instead?

  24. Lan – I think they would be fine with a whole grain flour, but I would go with white whole wheat flour, whole wheat pastry flour or spelt flour instead of a traditional 100% whole wheat flour. The pastry flour and spelt flours would be lighter…I worry that 100% WW would make them really dense. You could also try a 50/50 ratio of white whole wheat flour to all purpose…I’m sure that would work nicely too. Let me know how they turn out!

  25. just wanted to let you know that i made these for a ladies lunch and they were DIVINE. i used half AP and half whole wheat. lovely, chewy, soft and just all around good. thanks so much for your help!

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