Guess what I 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 I can’t help but getting sucked into the Christmas hoopla no matter how early it is. If I heard a Christmas carol today, I don’t think I’d mind. I’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 I was dreaming up eggnog cookies, I saw a lot of examples that had the same flavor profile. In true chocoholic fashion, I 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 perfect 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 perfectly plump cookies, the perfect size for sharing at a cookie exchange or for making cookie trays for company. Since I can’t help myself, I made mine a little larger. Shocking, right?!
This evening, I’m hosting a Twitter party at 8pm EST on behalf of Hood EggNog, the dairy company that produces a huge variety of eggnog flavors, which include things like pumpkin, caramel, cinnamon, vanilla… even sugar cookie! So much deliciousness going on! The Twitter party is going to focus on planning cookie swaps – tips on organizing them, ideas for recipes, etc. I hope you’ll follow me on Twitter and come hang out for an hour while we chat about the holidays and cookies – two of my favorite topics!
What is your favorite cookie recipe to take to a cookie exchange or swap?
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.