Eggnog White Chocolate Chip Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 2 tsp Cinnamon, ground
  • 3/4 cup Granulated sugar
  • 1 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1 cup White chocolate chips

• Dairy

  • 1/2 cup Butter

• Beer, Wine & Liquor

  • 1/2 cup Eggnog

Found on wineandglue.com

Description

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 tsps ground cinnamon
• 1 tsp nutmeg
• 1/2 cup butter, at room temperature (see note)
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup eggnog at room temperature
• 1 egg
• 2 tsps vanilla extract
• 1 cup white chocolate chips

Directions

• In a large bowl, combine the flour, salt, baking soda, baking powder, ground cinnamon, and nutmeg.
• Cream together the butter, brown sugar, and granulate sugar, until light and fluffy, about two minutes.
• Beat in the vanilla extract, then the egg, then the eggnog, until just combined.
• Slowly beat in the flour mixture, about a half of a cup at a time, until just combined.
• Stir in the white chocolate chips.
• Refrigerate for 24 hours. (Note: If you decide to refrigerate for a shorter amount of time (like an hour), the cookies will totally work, but they wont be puffy. Still delicious, but flatter and chewier.)
• Preheat your oven to 350 degrees.
• The dough will be very sticky. Spray a cookie scoop with cooking spray. Scoop cookie dough onto a parchment paper or silicon mat lined baking sheet . Spray your hands with cooking spray and roll the cookie balls to make them smooth. The cookies should be about two inches apart to allow for some spreading.
• Bake for 14 minutes, rotating the pan halfway through baking. Remove from the oven, allow to sit on the pan for about two minutes, then remove to a cooling wrack to cool completely before storing in an airtight container.