Start by preheating your oven to 350°F (175°C). This allows for even baking and sets the stage for a perfect cookie.

Line a baking sheet with parchment paper. This will help with easy cleanup and prevent the cookies from sticking.

In a large mixing bowl, cream together the softened butter and dark brown sugar. You want to mix until the mixture is light and fluffy. This process usually takes around 2-3 minutes using an electric mixer. You can feel the excitement building!

Now, add your large egg and the pure vanilla extract to the bowl. Then, pour in the Amaretto. Mix until everything is well combined, and you're left with a creamy mixture. The scent of Amaretto should start to fill your kitchen – delightful!

Crushed almond paste comes next. Break up any large clumps, and mix well. The almond paste will add a lovely sweetness and an extra touch of texture.

In another bowl, whisk together the flour, baking powder, and Himalayan pink salt. Mixing your dry ingredients in a separate bowl ensures even distribution. Gradually add this mixture to the wet ingredients, folding gently until everything just comes together. Be careful not to over mix.

Finally, fold in those scrumptious bittersweet chocolate chunks. You want them throughout, not just in one spot! Save a few chunks for garnishing later – more chocolate is always a good idea.

Using a cookie scoop or spoon, drop dough balls onto the lined baking sheet. Be sure to leave space between each one as they will spread. Sprinkle a bit of flaky sea salt on top for that extra flavor punch. Bake in your preheated oven for about 10-12 minutes or until the edges are golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This step helps maintain their shape and texture. Now, take a moment to appreciate your creation — you did this!