Dark Chocolate Chunk Eggnog Cookies
Guess what we saw in the store over the weekend? Eggnog… and snowflake-shaped Ritz crackers… and red and green Hershey’s kisses. We’re still weeks away from Thanksgiving, but we can’t help but getting sucked into the Christmas hoopla no matter how early it is. If we heard a Christmas carol today, we don’t think we'd mind. We've made a number of eggnog-infused treats in the past – things like cheesecake bars and fudge – that have adhered to the tried and true flavor combination of eggnog and spices like cinnamon and nutmeg. When we were dreaming up eggnog cookies, we saw a lot of examples that had the same flavor profile. In true chocoholic fashion, we decided to ditch the spices and throw in dark chocolate. Sometimes change is good, right?
These are wonderfully soft cookies and the dark chocolate is a reliable balance to the sweet eggnog. There’s definitely a good abundance of yin and yang going on with these cookies, right on down to the color! You can make these cookies a variety of sizes – a small or medium cookie scoop (1 to 2 tablespoons) will yield evenly plump cookies, the reliable size for sharing at a cookie exchange or for making cookie trays for company. Since we can’t help myself, we made ours a little larger. Shocking, right?!
What is your favorite cookie recipe to take to a cookie exchange or swap?
One year ago: Avalanche Bark
Two years ago: Cranberry Upside-Down Cake
Four years ago: Parmesan Black Pepper Biscotti
Disclaimer: we have been provided with products and compensated for our time by Hood, but our opinions are our own, and we have not been paid to post positive comments.
- Yield: 18 to 20 cookies
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
Ingredients
- 1 cup ( 125 g ) + 2 tablespoons all-purpose flour
- ½ teaspoon ( 0.5 teaspoon ) baking powder
- ¼ teaspoon ( 0.25 teaspoon ) salt
- 6 tablespoons unsalted butter, at room temperature
- ½ cup ( 100 g ) + 2 tablespoons granulated sugar
- ¼ cup ( 63.5 ml ) Hood Golden EggNog
- 1 egg yolk
- ½ teaspoon ( 0.5 teaspoon ) vanilla extract
- ½ cup ( 85 g ) dark chocolate chunks
Method
- Preheat oven to 300 degrees F. Line two baking sheets with parchment paper; set aside.
- In a small bowl, whisk together the flour, baking powder and salt; set aside.
- Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl and add the eggnog, egg yolk and vanilla extract; continue beating on medium speed until completely combined, about 2 minutes. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, fold in the chocolate chunks.
- Using a small or medium cookie scoop (1 or 2 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart. Bake from 20 to 25 minutes (longer for larger cookies), or until the edges are set and the centers spring back when touched lightly. Remove from oven and, using a spatula, transfer the cookies to a wire rack to cool completely.
Notes
Disclaimer: we have been provided with products and compensated for our time by Hood, but our opinions are our own, and we have not been paid to post positive comments.
