Description
Enjoy these Eggnog Latte Cookies, a delightful blend of holiday flavors with white chocolate and espresso.
Ingredients
Scale
- 2 & 1/3 cups all-purpose flour (330 grams)
- 1 tsp Diamond Crystal kosher salt (1/2 tsp if using Morton’s)
- 1/2 tsp ground nutmeg
- 1/2 tsp each of ground cinnamon, espresso grounds
- 2 tsp baking powder
- 2 sticks (16 tbsp) salted butter (226 grams)
- 1/2 cup brown sugar, lightly packed (95 grams)
- 1/2 cup granulated sugar (110 grams)
- 1/3 cup eggnog (80mL)
- 1 & 1/2 cups white chocolate chips (250 grams)
- 1/2 tsp nutmeg
- 1 tsp espresso grounds
- 2 tsp smoked flakey salt
Instructions
- Make espresso white chocolate chips: Melt white chocolate chips with nutmeg and espresso powder. Spread on parchment paper and refrigerate.
- Whisk together flour, salt, nutmeg, cinnamon, espresso grounds, and baking powder.
- Cream butter and sugars until light and fluffy.
- Gradually stream eggnog into butter/sugar mixture and beat until smooth.
- Add dry ingredients in two installments and mix to combine.
- Chop the chilled white chocolate into small pieces and add to the dough.
- Shape dough into a 2″ diameter log, wrap in parchment paper, and freeze for 2 hours or overnight.
- Preheat oven to 375°F. Cut the frozen dough into 3/4″ thick slices.
- Place slices on a parchment-lined baking sheet and bake for 10-12 minutes.
- Sprinkle smoked flakey salt on warm cookies.
- Enjoy!
Notes
- For chewier cookies, slightly underbake them.
- The residual heat will continue to cook the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg