Chocolate Chip Amaretto Coconut Cookie, GF

Chocolate Chip Amaretto Coconut Cookie, GF

My sister-in-law, the queen of baking all things fabulous, has been making a stellar chocolate chip cookie since as long as forever.  They are the crispy, chewy, gooey and swoon-worthy.  And you will want one warm from the oven.

But apparently she is the chocolate-chip-cookie-whisperer because I’ve never ever been able to duplicate them.  And forget about it when I had to start making them gluten-free.  The kindest similarity was that they both had good chocolate chips in them.

I finally hit on the right combination and could almost hear my sister-in-law smile.  I used a modified technique from Alice Medrich here, and some interesting ingredients from a long ago cookie recipe I saw in a magazine (Good Housekeeping, Oct 2005 from Bread & Chocolate in St. Paul).

Melting and slightly browning the butter, adding in liqueurs and coconut, and using huge chocolate wafers rather than chips all made for a winning combination. There is no such thing as too much liqueur in this cookie.  Be generous.  You won’t regret it.

A little bit of coconut flour goes a long way for flavor although too much will dry out the dough.  If you don’t have coconut flour on hand, whiz up some shredded coconut until it is flour-like or just use it shredded if you like – and unsweetened coconut is always better, but sweetened will do.

Extra chocolate chips is key.  There is never enough chocolate in chocolate chip cookies.  Never.  And bigger chips or chunks are better than tiny chips.  Use the best you can find.   For this cookie, I splurged and used Guittard Semi-Sweet Chocolate Wafers here.  I can often find the 16 oz. Guittard box on sale at the local grocery for almost the same price as an 8 or 12oz bag of premium chocolate chips.

I try to make the dough late in the day and store it in the refrigerator overnight which really helps gluten-free cookies develop flavor.  To make life even easier, I scoop portions first and then chill (you can freeze these).  The next day I can grab however many pre-scooped dough balls  I want to bake. Let them warm up for about 15 minutes and bake as usual. On a busy morning you will be glad you scooped them first before chilling.

Make some espresso, a cup of tea, or something iced and have a cookie or two.  It’ll make the day seem a whole lot better.

Amaretto Coconut Chocolate Chip Cookies, Gluten Free
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Ingredients
  • 12 oz GF flour (4 oz. GF oat flour, 4 oz. superfine brown rice flour, 1 oz. superfine white rice flour, 2 oz. tapioca starch, 1 oz. coconut flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 10 oz. unsalted butter (2.5 sticks) melted and browned slightly (nope, not a typo)
  • 8 oz. or 1 cup light brown sugar
  • 4 oz. or ¾ cup white sugar
  • 1 large egg, plus one large egg white
  • 2 tablespoons Amaretto (be generous)
  • 1 teaspoon Cherry Liqueur
  • 1 generous teaspoon pure almond extract
  • 1 teaspoon of pure vanilla
  • 16 oz. (2.5 cups or so) good quality semisweet chocolate chips, chunks or wafers
Instructions
  1. Weigh flours into a small bowl. Add in the baking soda, baking powder and salt. Whisk to mix.
  2. In a large saucepan (large enough to hold all the ingredients) melt the butter and brown it slightly. Off heat, add the sugars and whisk until fully incorporated. Patience. It will take a few minutes to get it mixed in well. All the butter should be incorporated into the sugar. Cool on the counter for a minute or two. Whisk in the eggs. Stir in all the flavorings. Stir in flour mixture until fully incorporated. Leave it covered on the counter to cool before adding the chocolate – about 30 minutes or so.
  3. When the mixture is cool to the touch, add in the chocolate chips. Stir well. Scoop into portions (1/4 cup) on a baking sheet and refrigerate until solid. Repack into an airtight container and refrigerate overnight.
  4. Preheat oven to 325. Line a baking pan with parchment or silpats.
  5. Place on prepared pans about 3-4 inches apart. Let the dough soften for about 15 minutes. With wet fingers, squish (flatten) the dough ball slightly before baking. I get about 6 larger cookies on one baking sheet. Bake for 10 minutes and rotate. Bake 6 minutes more or just until lightly brown. Add a minute or two if you like them crispy all the way through. Remove to a rack to cool. Eat. And be happy.
Notes
Regarding GF flour: I indicate what type (and how much) I use in each recipe, but feel free to use your own favorite, or what you have on hand. Just stick to the same weight, and be sure to use some starch and you should be fine. Makes about 15-18 large cookies. Feel free to make smaller cookies, but be sure to adjust the baking time accordingly.

 

 

 

Comments

  1. these look delightful! i’m becoming a believer in letting the cookie dough rest in the fridge overnight… but it just requires such will-power. the chocolate chunks in this dough would definitely be tempting!

  2. Wow, absolutely amazing. Another recipe for my “to try” pile!

  3. While I know I would LOVE your liquer combo in the cookies I am cooking for some picky children that like plain old, nothing fancy, no nuts chocolate chip cookies. Are the liquer flavors very pronounced? If so, should I just sub all vanilla extract?

    • GlutenFreeCanteen says:

      I understand completely. I have some picky kids around here, too. skip the liqueurs altogether and increase just the vanilla by a teaspoon. that should take care of it perfectly. enjoy!

  4. I’m here with Evan who wants to lick the screen. Your cookies look SO GOOD!

  5. Hi,
    I have been looking for an amaretto, CC cookie recipe for years! Was wondering if I can make these with 12 oz. of REGULAR flour as no one in our family has a gluten allergy. Do I need to adjust the amounts at all? do you HAVE to brown the butter, first I live at high altitude and it is difficult to “barely” brown butter here….I am afraid that if I over do it (and probably will) the cookies will have a slightly burned taste to them. thanks so much for posting this yummy looking recipe!

    • GlutenFreeCanteen says:

      Hi Amy – absolutely yes. Just use 12 oz. of flour. That’s the beauty of weighing flours – interchangeable. You don’t have to brown the butter, but do melt it before adding the sugar. And just in case, here is a link from King Arthur Flour about adjustments to make for high altitude baking – I am guessing you might have to make some adjustments. http://www.kingarthurflour.com/recipe/high-altitude-baking.html (ps – if you have to add more liquid, I’d add more Amaretto….)

  6. I love the idea of the amaretto and cherry liqueurs. It gives a childhood favorite, a grown up flavor!

  7. Did not see any coconut flour in the recipe…also, 2.5 sticks of butter is not 12 oz…

    • GlutenFreeCanteen says:

      Thank you for the great catch. Seriously, I really appreciate when people catch this stuff. Between making a zillion batches and writing it all out, and then proof reading I can miss stuff (and I do!). There isn’t much coconut flour – mostly for that back note flavor otherwise it will make the cookie too dry. And yes, 2.5 sticks butter is only 10 oz. Thank you, Jenna.

  8. Great recipe! My cookies came out too flat, but added 1-tsp Xanthan gum (and a cup of chopped almonds) and they are winners!

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  1. [...] Do (Edward & Sons).  And just in case you lust after an ice cream sandwich, try making large Amaretto Chocolate Chip Cookies here and filling two with ice cream. For best results, fill with a ton of ice cream, wrap in plastic and [...]

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