Best Chocolate Amaretto Cookies Recipes

AMARETTO PISTACHIO CHOCOLATE CHIP COOKIES

Steps:

• Pre heat oven to 350 degrees F Sift flour with baking powder, baking soda, and salt into a medium bowl, set aside. Cream butter and sugars in electric mixer till fluffy. Add eggs one at a time incorporating each one. Add vanilla and Amaretto. Start adding flour 1/2 cup at a time incorporating after each addition. After flour is incorporated add pistachios and chocolate just till incorporated. Using a baking sheet lined with parchment paper drop a tablespoon of batter 1 1/2 inches apart on pan. Bake 12 to 14 minutes until edges slightly brown. Let cool 5 minutes then move to cooling rack.

KAHLUA & AMARETTO OR BAILEY'S CHOCOLATE COOKIES

Steps:

• 1. melt the 1/4 c butter and the chocolate chips in a double boiler, or stainless steel bowl over boiling water. Stir until just melted.
• 2. whisk the eggs Liquors and the 3 TB of sugar together. Add the nuts to egg mixture.blend well.
• 3. In another bowl sift the baking powder,salt,and flour together. Set aside.
• 4. whisk the melted chocolate in to the egg mixture. Stir in flour a little at a time in to the mixture, and blend well. Dough will be like brownie batter. Refrigerate dough until it stiffens up enough to make cookie balls. The larger the bowl the better. It will cool quicker.
• 5. make balls out of cookie dough about an inch wide. Roll in powdered sugar,and place on greased cookie sheet. Bake at 350 degree's until centers crack (about 10 minutes ) while baking I put dough back in fridge to keep iit cold. Remove cookies from oven and cool. Leave on pan to cool. Do not over bake. Centers should still be soft and a bit gooey.
• 6. Remove cookies to a plate or wire rack. You may dust with additional sifted powdered sugar if desired. . Serve and enjoy!

PIEDMONTESE "NO BAKE" CHOCOLATE AMARETTO COOKIES

Steps:

• Crush cookies into crumbs. Cream together butter, amaretto, and sugar, sift in cocoa powder. Add amaretti crumbs and mix well. Fold in nuts and roll in parchment or waxed paper as you would a compound butter. Refrigerate overnight. Slice and serve cold.

CHOCOLATE AMARETTO COOKIES

Steps:

• 1. Break up the bars of chocolate into a medium size sauce pan. Add in the chopped butter.
• 2. Heat on low heat. Stir ithe chocolate when it begins to melt. Stir until is fully melted and smooth. Remove from heat.
• 3. While chocolate is melting. In a bowl. Sift flour, salt, and baking powder together. Whisk and set aside.
• 4. In another bowl. Whisk sugar, eggs, and Amaretto together. Mix well. Stir in nuts if desired.
• 5. With a wire whisk. Whisk chocolate mixture quickly, a little at a time into egg mixture. Whisk together until fully blended.
• 6. Add flour mixture into chocolate egg mixture. A little at a time. Mix until fully combined. Dough will be very soft
• 7. Place bowl in freezer. Freeze until you can handle it and roll into small one inch balls.( about an hour) You may re-freeze dough in between batches to make handling easier.
• 8. Mix powdered sugar and cocoa together well.
• 9. Make 1 to 1 1/2 inch balls out of dough. Roll balls in cocoa powdered sugar mixture.
• 10. Place balls on parchment lined sheet pan. Bake at 350° for 10-15 minutes. Remove from oven when cookies are cracked. Cookies will be very soft. Do not overbake. Let cookies cool completely on sheet pan. Do not remove cookies until they are fully cooled. Enjoy!