Instructions

• Place the butter in a small saucepan over medium-high heat and cook, stirring almost constantly, until the butter browns and develops toasted bits, about 3 minutes.
• Pour the browned butter (including all toasted bits) into a heatproof bowl and scrape the pan. Let the butter cool at room temperature until it is not liquid and a light indentation remains when you press the surface with a finger. If you need to speed this up, briefly chill the bowl in the refrigerator until the butter firms, then return it to room temperature so it is soft but not liquid.
• When the butter is ready, preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
• In a large bowl, whisk together the flour, salt, and baking soda until combined; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the cooled browned butter, dark brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes.
• Add the almond extract and the amaretto to the butter mixture and beat just until combined.
• Add the eggs one at a time, beating about 15 seconds after each addition until incorporated.
• Turn the mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture only until the flour begins to disappear; do not overmix.
• Fold in the chopped chocolate chunks and the sliced almonds until evenly distributed.
• For extra-thick cookies, chill the dough for at least 2 hours (or up to 3 days) before baking. For thinner cookies, bake the dough right away.
• Roll 3-tablespoon-sized scoops of dough between your palms to form balls (they should be almost 1/4 cup each). Place the balls on the prepared baking sheets, leaving at least 2 inches between each cookie for spreading.
• Bake the cookies one sheet at a time in the preheated oven for 9 to 10 minutes, or until the edges are golden and the centers still look soft.
• Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Repeat baking with remaining dough.