Pretty easy to make.
Preheat oven to 300° F. Heat butter and semisweet chips together to soften and melt the chips. DO NOT MELT THE BUTTER. The instructions I followed were kind of vague and I thought I was supposed to completely melt this. False. Just make the butter softened. The chips probably won't look melty.
Add the flour mixture gradually and beat at low speed until just combined.
Drop into rounded spoonfuls on ungreased baking sheets, for 23-25 minutes. It's hard to tell when they're done because they don't brown the way some cookies do. Don't over bake these! At 22 minutes they were just right, still moist and soft in the middle, but I could easily see the potential for these to become crispy and crunchy. Ew.
I think it could use some more chocolate. And the flavor of the eggnog only barely peeked through. But they were still yummy and different. Definitely not going down as one of my favs, but not bad if you're looking to mix things up.
2 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon freshly ground nutmeg, or to taste
½ teaspoon ground cinnamon, or to taste
2 tablespoon baking cocoa
1 ¼ cups white sugar
1 cup salted butter, softened*
¼ cups semi-sweet chocolate chips
½ cup eggnog
1 teaspoon vanilla extract
2 large egg yolks