I love cookies! and I love Christmas cookies! 
Because I love to be in a sugar coma from cookies starting December 1st through December 31st, I decided to once again participate in the Food Blogger Cookie Swap. This is my second year (and the cookie swaps second year), and it as always is so much fun. The anticipation of cookies coming in the mail is almost more than I can bear! 🙂 
Thank you to my awesome cookie swap matches! It’s always so fun to learn about new bloggers. 
I got some yummy Ginger Molasses Cookies from Allix @ The NonPareil Baker
Sweet and delicious Oatmeal Cranberry white chocolate chip cookies from Kristen @ The Slender Kitchen
And perfectly chewy and unique deep dish chocolate chip cookies from Sarah @ Sensibly Sara
This year I decided to do a twist on my browned butter molasses chocolate chip cookies. These just went up a whole notch! I found a similar recipe to mine that got all crazy delicious in the Ruche holiday recipe guide
These cookies have a hint of coffee, a hint of nutmeg, sweetened condensed milk, and if all that weren’t enough, you brown the butter for the most amazing flavor combination. They are intense, but wonderful… and I guarantee you won’t be able to eat just one. 
So, I made them all, surprisingly got them all packaged up instead of eating them, and sent them to my matches. Even made a few for friends since they were so yummy. Packaging is half the fun in this cookie swap. Here’s how I decided to package mine up this year – hope they made it ok! 🙂
Happy Cookie Swap! 

Nutmeg Browned Butter Chocolate Chip Cookies (Adapted from She Runs, She Eats – Ruche Holiday Recipes)
1 cup (2 sticks) unsalted butter, browned and cooled to room temperature
1 1/4 cup dark brown sugar
7 ounces sweetened condensed milk
1 egg, room temperature
2 teaspoons vanilla extract
2 1/2 cup flour
1 tbsp ground coffee
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1 1/4 cup milk chocolate chips

1. In a skillet, place butter and allow to melt. Keep cooking for a few minutes until most of the large foam bubbles disappear and butter is golden brown and nutty smelling. I know, very official. 🙂 Remove from heat and allow to cool. 

2. In a large bowl, mix together coffee, flour, nutmeg, salt, and baking soda. Set aside. 

3. In a separate bowl, combine cooled browned butter and brown sugar until combined. Follow this with the sweetened condensed milk, egg, and vanilla. Continue to whisk until smooth. 

4. Stir flour mixture into butter/sugar mixture and continue stirring until all flour is completely mixed in. 

5. Mix in chocolate chips and stir until combined. Mixture will be thick. Refrigerate the dough for at least 30 minutes.

6. Preheat oven to 350. Roll about 1 1/2″ balls of dough. Place on a cookie sheet with parchment paper approximately 1″ apart, and press dough down until flattened. Bake cookies for ~13-15 minutes (depending on if you use a metal pan or not), until tops of cookies are crisp and slightly browned. Cool for 5 minutes on baking tray and transfer to cooling rack to complete cooling. 

Hello, I'm Rebekah! Wife to a creative guy and mom to one incredibly cute little man. I love to read (novels), run (especially races), drink lots of coffee (sweet and creamy please), and enjoy beautiful community with good conversation around a table (with delicious food). This space is all about meshing real life, good food, and beautiful pictures - of food of course.
  • noreply@blogger.com'

    Let me be the first one to say that these cookies were absolutely delicious! They had the best chewy texture and rich flavor. I loved the combination of nutmeg, chocolate, and coffee! Thank you for sending them to me!


    December 14th, 2012 17:36
  • noreply@blogger.com'

    Thanks so much Ashley! It was my pleasure, and so glad you enjoyed them! 🙂

    December 14th, 2012 18:00
  • noreply@blogger.com'
    Christina Main

    Yum! Pinning this now!

    December 14th, 2012 19:19
  • noreply@blogger.com'
    Web Design Bangalore

    Looking so yummy. Loved It !!

    December 16th, 2013 10:56

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