December 15, 2016
Filed under Features
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This is a very emotional time of year, so in order to drown your sorrows from holiday shopping or sad Christmas movies, treat yourself to some Eggnog and Chocolate Chip Cookies. May all of you have the happiest of holidays no matter what diverse and individual holiday you are celebrating.
- 4 cups milk
- 5 whole cloves
- ½ teaspoon of vanilla extract
- 1 teaspoon ground cinnamon
- 12 egg yolks
- 1 ½ cup of sugar
- 4 cups of light cream
- 2 teaspoons of vanilla extract
- ½ teaspoon of ground nutmeg
- Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, whisk egg yolks and sugar together until fluffy.
- Stir in cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
Chocolate Chip Cookies
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed dark brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips, or chunks
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon fine saltDirections
1. Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone sheets. (If you only have one baking sheet, let it cool completely between batches.)
2. Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. You can also melt butter in a small saucepan. Let cool slightly. Whisk the sugar, brown sugar, eggs, melted butter, and vanilla in a large bowl until smooth.
3. Whisk the flour, baking soda, and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
4. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about two inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
5. Store cookies in a tightly-sealed container for up to five days, if they don’t get eaten immediately.