These chewy eggnog cookies are dotted with dark chocolate chunks and ready for your holiday cookie exchange!
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!
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.
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
2-1/4 cups all-purpose flour
1 tsp baking powder
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
- Preheat oven to 300 degrees. 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 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.
- 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.