A chewy center, crisp and buttery edges, a touch of salt, and a sweet Amaretto icing drizzle. I don’t know about you, but this is what my cookie dreams are made of! These Salted Chocolate Chip Cookies with Amaretto Almond Icing are a must-bake for all Amaretto and cookie lovers alike. 

The cookies are thin with wrinkly edges obtained by using the pan-banging method. A chocolate chunk filled cookie dough is scooped into large 3oz dough balls, frozen for 15 minutes, and then baked on the dull side of aluminum foil. As the cookie bakes, you periodically lift the pan and bang it down, creating beautiful rippled edges! The amaretto almond icing is the cherry on top. It is super simple to make and adds a unique twist to the classic chocolate chip cookie.

Check out a behind-the-scenes video here, or above the recipe card!

Recipe used for the salted chocolate chip cookies:

Pan-Banging Chocolate Chip Cookies by Sarah Kieffer

Sarah Kieffer has yet to create a recipe that I don’t fall in love with and these chocolate chip cookies are no exception. Her pan-banging method is quite special and creates a cookie that is guaranteed to satisfy everyone’s sweet tooth. Crunchy cookie lovers will go crazy over the crisp edges and chewy cookie fans will adore the soft and gooey center.

This recipe is in Sarah’s gorgeous and inspiring book, 100 Cookies, and it is also available on her website, The Vanilla Bean Blog. For these cookies, I used the recipe and directions on her blog, as it has directions for larger sized cookies. The bigger the cookie, the more ripples you can create on the edges while keeping a soft center!

Helpful tips for making the pan-banging chocolate chip cookies:

Use the dull side of the aluminum foil: To make sure your cookies don’t stick to the foil, be sure to flip it over and use the dull side. This magically makes them remove with ease, just like they were baked on parchment paper.

Incorporate chopped chocolate rather than chips: Chopped chocolate melts down nicely and helps the cookies maintain a consistent shape as they bake and flatten. Chocolate chips could make the surface a bit more lumpy and bumpy. I used chopped Ghirardelli semi-sweet bars.

To create beautiful and melty pools of chocolate on the top of the cookies, press a few pieces of chopped chocolate onto the surface of the dough balls before baking.

Use a cookie scoop: These cookie dough balls are quite large at 100 grams each. I finally had a use for the largest scoop in my new cookie scoop set and was ecstatic it measures out the dough at exactly 100 grams!

Give the cookie dough a lot space to spread on the pan: As these cookies bake and flatten with each bang of the pan, they spread quite a bit. For this reason, I bake 3 cookies at a time and space them out far from each other with a bit of distance from the edge of the pan.

About the Almond Amaretto Icing:

These pan-banging chocolate chip cookies have a boozy twist with a simple to make icing that is packed with a rich almond flavor. All you need to make this icing is powdered sugar, Amaretto, and optional for added oomph – almond flavoring!

What is the flavor of Amaretto?

For this recipe I used Disaronno Originale Amaretto Liqueur which is an almond-flavored Italian liqueur. It is often enjoyed in classic cocktails such as the Amaretto Sour, or in indulgent baked goods like these hi-hat Black Forest Cupcakes I made. It is described as having notes of almond cookies, nougat, dried cherry, and orange zest. Don’t these flavors make your mouth water? If you love almond, this liquor was made for you!

Ingredients needed for the icing:

• 1 3/4 cups confectioners sugar, sifted
• 5 tablespoons Amaretto
• 1/4 teaspoon almond flavor or extract, optional

How to make the Almond Amaretto Icing:

Making this icing is SO simple!

1. First, sift your confectioners sugar to remove all lumps and place into a medium bowl.
2. Add 5 tablespoons of Amaretto to the sifted sugar and use a small whisk to combine.
3. For an extra boost of almond flavor, add 1/4 teaspoon almond flavoring or extract.
4. To thicken the icing, add more powdered sugar. To thin it out, add a small amount of liquor until the consistency is still somewhat thick but drizzles easily.

The icing will thicken as it sits, so be sure to mix it up once your cookies have cooled and you can drizzle it on immediately. The icing will taste a bit strong and boozy when you try it plain, but as it hardens and melds with the cookie you are left with the delicious almond flavor.

I cannot urge you all enough to try out pan-banging cookies for yourself. Proceed with caution, however, because they are absolutely addicting! The combination of crunchy cookie edges with an ever-so bendy center is incredible. If you also adore all things almond and want to step the cookies up a notch, try adding a fun and boozy icing!

These Salted Chocolate Chip Cookies with Amaretto Almond Icing are perfect for a holiday gathering, a party, or for any time that urge to bake strikes. Don’t forget to top them with flaky salt – it’s truly a game changer!

If you like this recipe, I think you’ll also love:

• Boozy Black Forest Hi-Hat Cupcakes
• Cherry Cupcakes with Almond Buttercream
• Pan-Banging Sugar Cookies with White Chocolate
• Chocolate Cupcakes with Baileys Buttercream Frosting

Salted Chocolate Chip Cookies with Amaretto Almond Icing

Course: DessertCuisine: American

Servings

10

cookies

Prep time

25

minutes

Cooking time

18

minutes

Total time

43

minutes

These Salted Chocolate Chip Cookies with Amaretto Almond Icing are crispy and chewy, salty and sweet, and drizzled with an easy to make boozy almond icing!

Ingredients

• 1 batch Pan-Banging Chocolate Chip Cookies by Sarah Kieffer

• Amaretto Almond Icing

• 1 3/4 cups confectioners sugar, sifted

• 5 tablespoons Amaretto

• 1/4 tsp almond flavoring or extract – optional for added almond flavor

• Helpful Tools

• A large cookie scoop or food scale

Directions

• Prepare the chocolate chip cookie dough and use a large cookie scoop to portion the dough balls. Top each with additional chocolate chunks before baking. Space 3 dough balls far apart from each other on the dull side of aluminum foil and bake per the recipe’s directions.
• After removing the cookies from the oven, sprinkle them with flaky sea salt. Move cookies to a wire rack to cool after resting for a few minutes on the pan.
• Prepare the amaretto icing as the cookies cool.
• The Almond Amaretto Icing
• Sift 1 3/4 cups powdered sugar into a medium size bowl to remove all lumps.
• Gradually mix in 5 tablespoons of Amaretto until a smooth and easy to drizzle consistency is reached. If the mixture is too thin, add a small amount of powdered sugar at a time. If it is too thick, slowly add small amounts of amaretto.
• For a stronger almond flavor, mix in 1/4 teaspoon almond flavoring or extract.
• Using a spoon, immediately drizzle the icing onto the cooled cookies. The icing will start to thicken and firm up as it sits, so be sure to use it right away.
• Allow the icing to set before serving and enjoy! Cookie tip – these are SO good cold. The chocolate gets a bit of a crunch and it is a delicious salty, sweet, and buttery flavor experience.

Notes

• Give the cookies a lot of room to spread on the pan. I like to bake only 3 cookies at a time.
• Drizzle the amaretto icing onto the cookies immediately after making it. It will start to harden as it sits.
• Try these cookies refrigerated! They stay bendy and have a crunch from the chilled chocolate.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,