Eggnog Dark Chocolate Chip Cookies

Eggnog chocolate chip cookies

The holiday season is in full swing, and of course a major part of it is cookies! I participated in  the Great Food Blogger Cookie Swap, an event hosted by Love & Olive Oil and The Little Kitchen. Everyday, when arriving home from work, I’d head straight to the mailbox to check if any special packages had arrived. When they finally did, I could’t have been happier. I received chocolate peppermint stars from Sandra at Meadows Cooks, butter cookies from Sara at Confectionary Tales of a Bakeaholic, and coconut pecan cookies from Mollie at Mollie’s Sprinkles of Life. They were all wonderful, and not only inspired me to get in the kitchen and try new cookie recipes, they filled us up, too!

My assignments this year were Mackenzie from Susie Freaking Homemaker, Lindsay from Life Love and Sugar, and Julie from The Little Kitchen, who happens to co-host the cookie swap. 

When I was choosing a cookie recipe for this swap, I thought about the 3 variations of chocolate chip cookies I received for last year’s swap. They were all delicious and arrived in one piece, so since they were so durable in the mail, I figured it would be best to try a different spin on a classic, simple recipe this year. I decided that Eggnog Dark Chocolate Chip would be the perfect holiday cookie to send. I hope you enjoyed the cookies, ladies! If you are interested in joining in on the fun next year, sign up here.

1 cup + 2 tablespoons Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
6 tablespoons Butter, at room temperature
1/2 cup + 2 tablespoons Sugar
1/4 cup Eggnog
1 Egg Yolk
1/2 teaspoon Vanilla Extract
1/2 cup Dark Chocolate Chips

In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggnog, egg told, and vanilla extract and continue to beat on medium speed until completely combined, scraping down the sides of the bowl as needed, about 2 minutes. Reduce the mixer speed to low and add the dry ingredients, mixing until just combined. Use a rubber spatula to fold in the chocolate chips. Scoop 1-2 tablespoons of dough and place them about 2 inches apart from one another on a cookie sheet that has been lined with parchment paper. Bake at 300 degrees for 20-25 minutes, or until the edges are set and the centers spring back when touched lightly. Remove from the oven and transfer the cookies to a wire rack to cool completely. Makes about 12-15 cookies (using a medium cookie scoop). 

SOURCE: Brown Eyed Baker