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Amaretto Chocolate Chip Cookie Sandwiches Recipe

Amaretto Chocolate Chip Cookie Sandwiches

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Eating Across America

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (47)

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Average Rating:

Total Reviews: 47

Showing 1-10 of 47

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  • on March 25, 2012

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    All I can sai is WOWSER!!!! These were the stars at our housewarming party. I didn't use the almonds at all. I felt the almond extract was enough to compliment the ameretto without the additional sensory distractions. I also made some of the cookies with the mini chocolate chips, liked that a little better than the regular sized chips. These are my go to cookies!

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  • on December 26, 2011

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    Tried these for Christmas cookie handouts this year - I think there were too many toasted almonds in it. I think the dough was fabulous...next time I will add a bit more almond extract, and likely leave out the toasted almonds. :

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  • on April 18, 2010

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    These cookies are so delicious! I used sliced almonds, and 1 tsp. almond extract instead of 3/4 tsp. They turned out AMAZING!! My husband ate 4 of them within the first 10 minutes! Definitely a keeper!

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  • on March 11, 2010

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    We enjoyed these cookies with and without ice cream. It was a wonderful alternative to regular chocolate chip cookies. Thank you Giada.

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  • on April 03, 2009

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    For me there were many new ideas regarding this cookie. One: it's excellent w/the almonds and I would now use almonds in othere cookies..even sugar etc. I've used almonds primarily in Biscotti but again these were excellent. I didn't get an almond extract taste from the cookie but I didn't miss it.
    Also I froze my cookies after I cooked and cooled them and ate a few right away. They are so good frozen. A favorite now! I 'm going to try the ice cream sandwich tomorrow and then count the calories..... Thxs Giada.

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  • on July 06, 2008

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    So good, even without the ice cream. I would cut the recipe in half next time.

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  • on June 27, 2008

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    These are delicious. The only problem was that my friends and I were so excited to eat them that they weren't frozen completely and they were very messy!

    Just for fun, I added some coffee ice cream in with the vanilla. I think I'll stick with it because it was really good. The cookies are great on their own too!

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  • on June 06, 2008

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    My concern with my cookies had always been that they don't come out flat enough. They were too puffy and big in the middle, I couldn't figure out what I was doing wrong. With or without the rounded cookie scoops, even if slightly pushing down with my fingers before baking. Surprise, these came out totally flat, actually even more than I wanted them to be. They stuck to each other. So, the second time I made them I used a small cookie scoop (less dough per cookie and made sure to leave more than 1 inch apart. They are still really flat so I think it's not the way I lay them on the baking sheet. I may need to play with the recipe a little. The other thing I did was make sure I really pack the brown sugar; usually I wouldn' do that since I'd thought I don't need that much sugar. So, is it the right amount of sugar (per recipe that makes cookies flatten out? If someone knows what makes a puffy cookie as opposed to flat ones, let me know! Anyway, the taste of these cookies are just scrumptuous. Everything other reviewers wrote is true. It's crispy yet chewy. And you can't just have one!

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  • on January 28, 2008

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    These have to be the best Chocolate chip cookies ever. I will never make any other kind.

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  • on December 25, 2007

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    I made these cookies without the ice cream and they were awesome! My entire family was over for my son's birthday and they all loved them. I would add a tad bit more almond extract next time (personal preference only but other than that it is a very tasty different chocolate chip cookie! Kudos to you Giada!

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