Instructions:

• Start by melting the unsalted butter in a saucepan over medium heat. Stir frequently until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
• In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Set aside.
• In a large mixing bowl, combine the browned butter, dark brown sugar, and granulated sugar. Use an electric mixer to beat until smooth and creamy.
• Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the almond extract and amaretto, mixing until combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
• Gently fold in the chopped chocolate and sliced almonds, ensuring they are evenly distributed throughout the dough.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step helps to enhance the flavors and ensures the cookies maintain their shape while baking.
• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack. Enjoy warm, or store in an airtight container for later!