Tender cookies with crunchy edges spiced with cinnamon, nutmeg, and actual eggnog. Chocolate chunks add the perfect complement to the spice!
1cup+ 2 tablespoons all-purpose flour
6tablespoonsunsalted buttersoftened to room temperature
½cup+ 2 tablespoons granulated sugar
½cupdark 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, beat the butter and sugar on medium speed until light and fluffy, approximately 3 minutes. Add the eggnog, egg yolk and vanilla extract, and beat again on medium speed until completely combined Scrape down the sides and bottom of bowl with a spatula. Reduce the mixer speed to low, add the dry ingredients, and beat until just combined. Fold in chocolate chunks. 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. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Using a cookie scoop or a Tablespoon measure, roll dough into approximately 1" balls and place them on the prepared baking sheets, spacing them at least 2" apart. Cookies will spread significantly. I usually 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.