Eggnog Chocolate Chip Cookies
December is here, and you know what that means: eggnog! I love eggnog, so this year I decided to try incorporating my favorite holiday beverage into baking! I scoured the internet for eggnog cookies, but after trying several of them, I just found them to be… lacking. There was just something missing from all of them. So instead, I decided to whip up my own recipe starting from a chocolate chip recipe. After a little bit of tweaking, my new recipe came out much better! They have a little bit of spice to them, which is balanced nicely with two different kinds of chocolate chips. While they don’t taste exactly like eggnog, they do have enough eggnog taste to charm eggnog fans, while still being subtle enough to win over those who don’t really care for the drink. Either way, these are no ordinary chocolate chip cookies!
- The prep time takes a while, but also includes 30 minutes of chill time. These cookies do take a long while to prep, but they’re totally worth it.
- I’d recommend using a cookie baller. If you don’t have one, you can always use a melon baller, ice cream scoop, or even two spoons. If you do use a cookie baller, keep in mind that making them this size makes a lot of cookies, so if you don’t want a ton, just cut all of the measurements in half. This recipe is designed for the smaller cookie size.
- This recipe makes A LOT of cookies, so you may want to cut it in half. Some of these measurements are bit difficult to cut in half precisely, so if you have a kitchen scale, I’d recommend using that to get better measurements.
- These cookies taste great hot or cold, or you could even try dunking them in milk or eggnog!
Eggnog Chocolate Chip Cookies
Prep Time: 45 minutes | Bake Time: 16 minutes
# of Servings: about 4 dozen
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup butter, cold and cut into cubes
- 3/4 cup + 4 teaspoons brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup traditional eggnog
- 1/2 teaspoon rum extract
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- In a medium bowl, combine the flour, baking powder and soda, salt, cinnamon, and nutmeg. Set aside.
- Remove the butter from the fridge and cut it into cubes using a butter knife. Then beat the butter in a large bowl on medium speed for about one minute, or until the butter is creamy. Add both the brown and white sugars, and continue to mix for another one to two minutes, or until mixed well.
- In a separate bowl, loosely whisk the eggs together, and then gradually add the eggs and vanilla to the sugar mixture. The batter should appear lumpy.
- Add the eggnog and rum, mixing well.
- Gradually beat in the flour mixture on low speed.
- Mix in the chocolate chips.
- Place the dough in the refrigerator to chill for at least 30 minutes.
- Preheat oven to 350.
- Place walnut-sized balls of dough on cookie sheet, about an inch apart.
- Bake on the middle rack for 16-18 minutes.
- When done, let sit on the cookie sheet on the counter for 5 minutes before transferring to a wire rack.