Egg Nog Chocolate Chunk Cookies
I couldnt just look at that giant jug of Egg Nog sitting in the fridge and not want to take it to new and delicious places This time that thick rich sweet drinkable treat literally transformed into some cookies The Egg Nog totally makes the cookies so moist and chewy yet it gave them that creamy unique Egg Nog flavor that literally made these one of the BEST cookies Ive ever had They totally melt in your mouth I think using Egg Nog in this way is almost better than drinking it lol As a bonus there is NO Egg in this dough so you know what that means YEP You can EAT the dough frost with it dip with it LOVE it
I couldnt just look at that giant jug of Egg Nog sitting in the fridge and not want to take it to new and delicious places This time that thick rich sweet drinkable treat literally transformed into some cookies The Egg Nog totally makes the cookies so moist and chewy yet it gave them that creamy unique Egg Nog flavor that literally made these one of the BEST cookies Ive ever had They totally melt in your mouth I think using Egg Nog in this way is almost better than drinking it lol As a bonus there is NO Egg in this dough so you know what that means YEP You can EAT the dough frost with it dip with it LOVE it
- Carbohydrate 8.86370424376091 g
- Cholesterol 24.4981944574001 mg
- Fat 8.30093280262042 g
- Fiber 0.279949748124448 g
- Protein 1.41902341050728 g
- Saturated Fat 5.18809867405198 g
- Serving Size 1 1 Serving (39g)
- Sodium 4709.45772205996 mg
- Sugar 8.58375449563646 g
- Trans Fat 0.603507796075546 g
- Calories 115 calories
Step-by-step
- Preheat the oven to 350 degrees.
- In a med. bowl, whisk together the flour, baking soda and salt…
- In a large bowl, combine the melted butter with the Sugar and Egg Nog…
- Combine the dry ingredients into the wet, a little bit at a time…
- Mix until smooth and thick. Now stir in the Chocolate Chunks.
- Place 1-inch balls of dough onto a baking sheet, leaving about two inches between them.
- Bake for 10-12 minutes, until cookies are set around the edges. (Placing the dough balls into the freezer for a few minutes before you bake them will create thicker and ‘taller’ cookies…totally optional!)
- Cool for a couple of minutes, but they are SO amazing warm!
These cookies emerge from the oven with crisp, golden-brown edges surrounding a center that remains exceptionally dense and soft. Incorporating egg nog directly into the batter introduces dairy fat, sugar, and spices like nutmeg all at once, which alters the standard moisture balance of the dough.
- Whisking the flour, baking soda, and salt together in a medium bowl ensures the leavening agent distributes evenly before it encounters the wet ingredients.
- Melting the butter rather than creaming it yields a chewier texture because liquid fat coats the flour proteins more thoroughly, limiting gluten development.
- Adding the dry mixture to the wet base gradually prevents flour lumps and controls hydration.
- Chilling the formed one-inch dough balls briefly in the freezer solidifies the butter fats, slowing down outward spread in the 350-degree oven for taller cookies.
- Bake the portions for 10 to 12 minutes, watching for edges that appear set while the centers remain slightly soft.
Using freshly grated whole nutmeg in homemade egg nog provides a pungent, aromatic warmth that pre-made carton varieties often lack due to commercial processing. Storing the baked batch in an airtight container at room temperature preserves their tender crumb for up to three days.
