These are one of the cookies I made last week for Carroll Cafe. Now I have to confess that I don’t like eggnog. But every year Sister likes to get a carton of eggnog for the season, and usually cuts it with milk because it’s too rich on its own. So there’s typically at least half a carton left. Now I finally have a recipe to help use up the rest of the eggnog!
These cookies are a bit cake like, and even remind me of a muffin-top…a little crispy on the edges, but soft and doughy in the middle. The eggnog flavor is pretty subtle, but definitely noticeable with it’s faint spiced flavor. And obviously you can’t go wrong adding in some chocolate chunks. These are quite the seasonal treat, so put out a plate for Santa and enjoy.
Makes about 2 dozen cookies
Adapted from Brown Eyed Baker
- 3 1/3 cups all-purpose flour, sifted
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 18 Tbsp (2 sticks + 2 Tbsp) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup eggnog
- 3 egg yolks
- 1 1/2 tsp vanilla extract
- 1 1/2 cups semisweet chocolate chunks
- cinnamon for sprinkling
Preheat oven to 300°F. Line baking sheet with parchment paper or grease with cooking spray and set aside.
In a bowl, sift together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar together on medium speed until light and fluffy. Scrape down the sides of the bowl, then add in eggnog, egg yolk, and vanilla, beating until completely combined. Slowly add in the flour, mixing until just combined. Fold in the chocolate chunks.
Scoop the batter onto prepared baking sheet, then sprinkle with a touch of cinnamon. Bake for about 22-28 minutes, or until golden around the edges and set. Let cool on a wire rack. If you don’t need to bake them all immediately, I recommend scooping the batter, freezing it and storing it in a ziploc freezer bag with baking instructions written on it to save them for later, or for when unexpected company arrives during the holidays.