Eggnog
6 large eggs
2 egg yolks
1/2 cup sugar (plus 2 tablespoons)
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/4 cup heavy cream (whipped to soft peaks)
Garnish: additional grated nutmeg
Directions:
Gather the ingredients.
Combine eggs, egg yolks, sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined.
Continue whisking while pouring milk in a slow, steady stream until completely incorporated.
Turn on the burner to lowest possible heat setting.
Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 45 to 60 minutes.
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg.
Add vanilla extract and nutmeg, stirring to combine.
Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Big, Chewy Chocolate Chip Cookies
Chocolate chip cookies are enough to make many people’s days better, and that’s a normal one. A big, chewy one can really hit a chocolate lover’s spot.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees and grease cookie sheets or line with parchment paper
Sift the flour, baking soda and salt together; set it aside
In a medium bowl, cream the melted butter, brown sugar and white sugar together until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time to the prepared cookie sheets. The cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.