Every year by this time I have a massive spread sheet of the 8-10 different kinds of cookies I’m going to make and all the ingredients needed to make said cookies. This year I’m lost. No cookie list and Christmas is coming so quickly. Between a late Thanksgiving with travel and not getting home from work until 5, I just don’t have the time I had before to bake my heart out!
I have a few Christmas recipes I want to try out this year but they are going to be of the mini cupcake and cheesecake variety for family parties. I’ll probably share those after Christmas, but I’m going to do my best to squeeze in a few cookie recipes before then!
I know eggnog is horrible for you with all of its fatty goodness, but it just tastes so good! When I worked at the Moose (best coffee shop ever!), we would have eggnog seasonally and there is something magically delicious and decadent about one chai-nog a year; chai + eggnog! Also, McDonalds is advertising eggnog milkshakes, it’s taking all of my will power to not get one!
These cookies have a delightful eggnog flavor in a simple chocolate chip cookie. The eggnog comes through at the finish and the cookies stay soft and chewy. The only difference I would make would be to add rum extract and more fresh nutmeg. If you’re a eggnog lover like me, you’ll want to really drive home the eggnog flavor! Otherwise, this recipe is simple, delightful, and a perfect way to start your Christmas baking no matter how much or how little time you have for seasonal baking!
One Year Ago – Boozy Cupcakes
Chocolate Chip Eggnog Cookies
Adapted from Brown Eyed Baker
Yield – 21 2-tablespoon cookies
6 tablespoons unsalted butter, room temperature
1/2 cup + 2 tablespoons sugar
1/4 cup egg nog
1 egg yolk
½ teaspoon vanilla
1 cup + 2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
a few grates of fresh nutmeg
1 cup chocolate chips, bittersweet
- Preheat the oven to 325 ˚F and line two cookie sheets with parchment paper.
- In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugar until pale yellow, about 3 minutes.
- Beat in the egg nog, egg yolk, and vanilla until well incorporated. Scrape the bowl as needed.
- In a small bowl whisk together the flour, powder, salt, and fresh nutmeg. Add to the wet ingredients and mix on the lowest speed until just combined. Mix in the chocolate chips.
- Use a 2-tablespoon scoop to portion the dough on cookie sheets, the cookies spread, so provide space.
- Bake for about 15 minutes or until the edges begin to brown and the cookies are set.
- Move to a wire rack to cool completely.