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Ingredients
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Chocolate Chip Cookies
Mascarpone Cream Amari
Method
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone liners. Measure and have all ingredients at room temperature (butter and eggs).
In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt until evenly combined. Set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 1/2 cup granulated sugar, and 1 cup packed dark brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
Add the 2 large eggs one at a time, mixing briefly after each until incorporated. Add 2 tsp vanilla extract and mix until combined, scraping the bowl.
Reduce mixer speed to low and add the flour mixture in two additions, mixing just until combined. Do not overmix; stop when no streaks of flour remain.
Fold in 1 3/4 cups semisweet chocolate chips and optional 1/2 cup chopped walnuts or pecans by hand with a spatula until evenly distributed.
Using a 1.5-tablespoon cookie scoop or two spoons, portion dough into rounded balls about 1.5 inches in diameter and place them 2 inches apart on the prepared baking sheets. For larger cookies, use a 2-tablespoon scoop and increase spacing.
Bake in the preheated 350°F (180°C) oven for 10–12 minutes, or until edges are lightly golden and centers look just set. Rotate the pans halfway through baking for even color. Baking time will vary slightly with cookie size.
Remove cookies from oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Mascarpone Cream Amari
Whip cream (optional)
In a small bowl, lightly whip 1/4 cup heavy cream to soft peaks if you prefer a lighter cream. This step is optional; you can also fold straight mascarpone for a denser cream.
Combine mascarpone and sugar
In a medium bowl, beat 8 oz mascarpone cheese with 2 tbsp powdered sugar until smooth and slightly fluffy, about 1–2 minutes. Avoid overbeating to prevent graininess.
Add amaro and cream
Fold in the lightly whipped cream (or 1/4 cup heavy cream if not whipped) and 2 tsp amaro (Amaretto or Amaro Montenegro) until homogeneous and spreadable. Stir in 1/2 tsp lemon zest if using, for brightness. Taste and adjust sweetness or amaro to preference.
Chill
Cover the mascarpone cream and chill in the refrigerator for at least 15 minutes to let flavors meld and firm slightly before serving.
Serve
Serve a dollop (about 1–2 tablespoons) of mascarpone cream alongside or on top of warm or room-temperature chocolate chip cookies. The amaro adds a gentle herbal/amaretto note that complements the chocolate.