Chocolate Eggnog Cookie from Seriouseats.com. Their recipe was very poorly re-written which lead me to make two mistakes, but both were recoverable and a fine cookie emerged. The second recipe was very sparse and also needed a re-write. Neither cookie delivered the amount of eggnog flavor that I was looking for, but I may have a solution. When I was searching around for recipes, I found one at King Arthur Flour. Now there's a reputable source, thought I. I was rather shocked to find out that it didn't contain actual eggnog! Instead, they used King Arthur Flour's Eggnog Flavoring. So I think I'll order a bottle of the stuff and add a teaspoon or so the next time I make the chocolate eggnog cookie recipe.
While neither had the eggnog flavor that I was coveting, the chocolate flavor of the first recipe and the texture of the first was better. That's not to say that the second cookie is bad, the nutmeg flavor is excellent and it does have good flavor, though I think it might benefit from a slightly longer baking time or perhaps an increase in temperature. It was just a little soft for my taste.
I don't have numbers for how many cookies the chocolate recipe produces, but it's looking like something on the order of seven dozen.
Also note that the chocolate cookie recipe uses salted butter, if you are used to baking with unsalted butter and adding salt then you'll have to make some adjustments.
Here's the recipes:
Chocolate Eggnog Cookies2½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon freshly ground nutmeg, or to taste
½ teaspoon ground cinnamon, or to taste
2 tablespoon baking cocoa
1¼ cups white sugar
1 cup salted butter, softened
¼ cups semi-sweet chocolate chips
½ cup eggnog
1 teaspoon vanilla extract
2 large egg yolks
Preheat oven to 325. Melt chocolate chips with butter, cool for 10 minutes or so in the refrigerator until it is a soft solid. While then chocolate butter is cooling, combine the dry ingredients in a bowl. Combine the eggnog, egg yolks, and vanilla extract in a cup, a 2 cup measuring cup will do.
In the mixer bowl add the sugar and melted chocolate, mix in the sugar at low speed until creamed together. Add in the eggnog mixture, beat until smooth. Add in the flour mixture gradually, beat at low speed until just combined.
Using a cookie sheet with a wire rack covered with a sheet of parchment paper, drop rounded spoonfuls or use a scoop, dust tops with cocoa powder. Bake for 23-25 minutes, rotating half way through. Remove from cookie sheet and let cool completely
From
http://www.seriouseats.com/recipes/2010/12/chocolate-eggnog-cookies.html
Eggnog Cookies1¼ cup sugar
¾ cup softened butter
½ cup eggnog
1 tsp vanilla extract
2 egg yolks
2¼ cup flour
1 tsp baking powder
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
You’ll need two bowls in addition to your mixing bowl, I suggest a 2 cup and 4 cup measuring cup or bowls of similar size.
Preheat oven to 325 degrees.
Combine flour, baking powder, cinnamon, nutmeg and salt in the 4 cup measuring cup. Add the eggnog, vanilla extract, and egg yolks in to the 2 cup measuring cup.
Cream together sugar and butter in a large bowl. Add in eggnog, vanilla and egg yolks. Mix until smooth.
Mix dry flour mixture into the wet mixture. Stir together until just combined.
Drop in rounded 1 tbs balls onto a cookie sheet lined with parchment paper. Sprinkle tops lightly with nutmeg. Bake for 18 minutes, rotating trays half-way through, until cookies just barely look done. Leave cookies on cookie sheet for 2 minutes before removing them to a cooling rack to cool completely.
You may need to adjust oven temperature or cooking times for your kitchen.
Makes about 4-5 dozen cookies.
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