6tablespoons(85g) unsalted buttersoftened to room temperature
½cup+ 2 Tablespoons (175g) granulated sugar
1large egg yolk
½cup(80g) semi-sweet or dark chocolate chunkscoarsely chopped*
In a small bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, approximately 2-3 minutes. Add the eggnog, egg yolk, and vanilla extract, and beat again on medium speed until completely combined, scraping down the sides of the bowl as needed.
Reduce the mixer speed to low, and slowly add the dry ingredients. Mix until just combined. Fold in chocolate chunks/chips. Chill dough in the refrigerator for at least 30 minutes and up to 2 days.
When you are ready to bake the cookies, preheat the oven to 300ºF (149ªC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll dough into approximately 1" balls and place them on the prepared baking sheets, spacing them at least 2" apart. Cookies will spread significantly (see my Instagram reel for how to make cookies prettier after they come out of the oven). I like to bake 4 rows of 2 dough balls.
Bake cookies 20 minutes, or until the edges are set. The middle of the cookies will still look underdone. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Cookies stay fresh stored in an airtight container at room temperature up to 1 week. Cookies freeze well, up to 2 months. Frozen cookie dough balls freeze well, up to 2 months. Bake frozen and add 1-2 minutes to baking time.
*Semi-sweet or dark chocolate: you may also use chocolate chips, but I prefer chunks. Alternatively, you can chop up quality bar chocolate.Adapted from Brown Eyed Baker