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First week back to work after the holidays has to be the most brutal. Some of you may not know, but during the workweek (when I’m not cooking & dreaming up recipes), I am a finance professional. And to add some salt to the burn, the Canadian winter has not been kind – with a brutally cold winds all week.
All I’ve wanted is to curl up in bed with a good book and a hot cup of coffee – just like I would have during the holiday week.
Anyhoo, to bring some holiday cheer back for a short while (and to use up some leftover ingredients from holiday (aka baking) season I decided to experiment with some chocolate chip cookies with eggnog.
Everyone has their favorite chocolate chip cookie, some people love the crisp, sugar cookie type texture, others prefer a more chewy-gooey cookie. Around here the favorite seems to be a soft pillowy cookie, with a delicate-cakey texture. This time I achieved it using cake flour (rather than all-purpose), though you could easily sub all-purpose flour if you dont have cake flour (subtract about 1/4 cup of all-purpose from the recipe below).
The biggest tip I have for you, is to play around with the amount of white and brown sugar, the greater the ratio of brown sugar the softer the cookie. My preferred ratio has been 50% of each, but play around with it as it suits your tastes
Now, here’s the main show: the eggnog chocolate chip cookies – the eggnog adds just a splash of holiday warmth, with the cinamonny, nutmeg taste.
Here’s the recipe, let me know what you think!
Eggnog Chocolate Chip Cookies
Prep – 1 hour
Cook – 8 to 12 minutes
- 1.5 sticks (170g) of butter
- 1 large egg
- 1/2 cup (100g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 1/2 cups cake (256g) flour
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) eggnog
- 1 cup (200g) chocolate chips
- Cream together butter and sugars until well blended. (Make sure butter is room temperature. If blending by hand I like to cut into small cubes)
- Beat the egg and add to the mixture
- Slowly add cake flour, baking soda, baking powder and salt and blend with wet ingredients
- Add vanilla extract and eggnog.
- Mix well
- Add chocolate chips and mix until they’re well distributed
- Chill dough for at least a half more (up to overnight – time permitting)
- Remove dough from fridge
- Preheat oven to 350°F
- Prep and line two cookie sheets with parchment paper
- If dough feels crumbly, work with hands to roll into a ball
- Drop 1 tablespoon of cookie batter at least one inch apart
- Bake for 8-12 minutes until you start to see the edges a little golden
- Remove from oven and let rest for at least 5 minutes
- Transfer to wire rack until completely cool