These do make a lot of cookies, and are super easy to make (I'm a fan of easy cookies). They come together quickly and before you know it they're baking away in the oven. I didn't flatten mine, so they came out in a cute little dome shape. But if you want to flatten yours, make sure to dip a glass in sugar and gently press the glass on top of each cookie to flatten. I didn't think that they would of stayed in the shape I scooped them out in. It very rarely happens and every time a recipe calls to flatten a cookie you really don't need to. Well with this one you do. Lesson learned for when I make these again.
Chocolate Almond Sugar Cookies
makes about 72 cookies
4 cups all purpose flour
1/2 cup unsweetened cocoa powder
2/3 cup butter, room temperature
2/3 cup shortening
1 1/2 cups sugar
2 tsp baking powder
3 tbsp amaretto, coffee liqueur, creme de cacoa or milk
2 tsp vanilla extract
1 cup mini semisweet chocolate chips
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper or Silpats. In a large bowl combine flour and cocoa powder; set flour mixture aside.
- In a large mixing bowl beat butter and shortening with electric mixer on medium-high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, amaretto and vanilla until combined. Add flour mixture. Stir in chocolate chips.
- Drop dough by rounded teaspoons 2" apart on prepared sheets. Flatten each piece of dough with a bottom of a glass dipped in additional sugar. Bake for 7-9 minutes or until edges are firm. Transfer cookies to wire rack to cool.