Dark Chocolate Chunk Eggnog Cookies

It’s the 3rd Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen! This event brings together food bloggers from around the world in celebration of all things cookie. This year, once again, this swap was partnered with Cookies for Kids’ Cancer and a donation was collected from every participant. Additionally, the three generous brand partners, OXO, Gold Medal Flour, and Dixie Crystals, EACH matched our donations and as a result ended up raising $13,778.40 for Cookies for Kids’ Cancer!

FBCookie Swap

I sent my matches Meagan (A Zesty Bite), Christina (Stracciatella), and Susan (A Less Processed Life) a dozen each of these dark chocolate chunk eggnog cookies. After I made the eggnog cheesecake bars, I started putting eggnog in everything including the pancakes I shared on Monday. It adds such a great flavor to winter treats and was no exception in these cookies – soft and chewy eggnog cookies with chunks of dark chocolate.

Dark Chocolate Chunk Eggnog Cookies

From my matches I received pecan sandies (Nora of Cats and Commas), lemon glazed cookies (Sheryl of Mama’s Gotta Bake), and compost cookies (Shari of My Judy the Foodie). I stashed away most of them for myself but did bring some into lab to share with my coworkers. Thank you for all the wonderful cookies!

One year ago: Creamy Ricotta Spinach & Shells

Three years ago: Iced & Spiced Applesauce Cookies

DARK CHOCOLATE CHUNK EGGNOG COOKIES

Makes approximately 3 dozen cookies

Ingredients:

2-1/4 cups all-purpose flour

1 tsp baking powder

1/2 salt

3/4 cup (12 Tbsp or 1-1/2 sticks) unsalted butter, at room temperature

1-1/4 cup sugar

1/2 cup eggnog

2 egg yolks

1 tsp vanilla extract

1 cup chopped dark chocolate

Directions:

  1. Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
  2. In a small bowl, whisk together the flour, baking powder and salt; set aside.
  3. 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 yolks 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.
  4. Using a small or medium cookie scoop (1 to 2 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 20 to 25 minutes, 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.

Source: Doubled from Brown Eyed Baker.

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9 Responses to “Dark Chocolate Chunk Eggnog Cookies”

  • OOOOO eggnog and dark chocolate? That’s a great combination I need to try!! Love these cookies. Pinned!

  • alex:

    I love seeing all the different cookies! I know lots of people who would like these cookies! I spy a cute little sign from Target! I bought about three of those! happy holidays Erin!

  • Oh I have been wanting to make an eggnog cookie. These sound great. This cookie swap is quickly becoming a holiday tradition.

  • Oh! My husband would love these – great pick for the swap :)

  • Your cookies sound amazing. You were so nice to bring some of your cookies to work, I ate all of mine :)

  • These look like such a fun cookie – love the combination of dark chocolate with eggnog!

  • […] Dark Chocolate Chunk Eggnog Cookies The Spiffy Cookie @thespiffycookie […]

  • Shannon:

    I made this recipe twice over the holidays and wanted to share my experience:

    I wasn’t sold on the combination of eggnog and dark chocolate so I omitted it. I followed all of the other instructions as written but the dough ended up really, really sticky. I added flour until it felt right which ended up being about a cup but I didn’t measure so I’m not sure. I like soft cookies so I under-baked them a little (23 min). They turned out delicious but a little thin.

    The second time I again omitted the chocolate but this time added 2 tsp of nutmeg which really enhanced the eggnog flavor (sounds like a lot, I know, but I loved it). I prefer to weigh my ingredients and usually use 135g/cup which would have been 304g but I knew I had to add a lot of flour the last time so I used 400g and it was still sticky. I decided not to add more flour and instead refrigerated the dough overnight. I wanted them to be more thick and chewy but still soft so I baked them at 325 for 18 minutes. PERFECT!

    Sorry that was so long. In summary, 1) add more flour and 2) these are my new favorite Christmas cookies!

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