I think that I have found my favorite chocolate chip cookie. I know that I have said that before, but these are really really good.
These are a variation on Allie’s Nantucket Bike Path Cookies from Through Her Looking Glass; my variation uses white and semi-sweet mini chips and hers used chocolate chunks, but otherwise very similar. And I love the name, even though I don’t know that they are 100% Nantucket-y. I am not sure what would make something 100% Nantucket-y anyway (and I live in Massachusetts!). These do have cognac in them, which is the kicker and makes them so good. I might just have to start butting cognac in all my cookies!
Ingredients
1 1/2 cups unsalted butter
1 cup brown sugar
1 cup granulated sugar
2 egg
1 tablespoon cognac
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup dark chocolate mini-chips
1/2 cup white chocolate mini-chips
1/2 cup walnut pieces
Directions
In the work bowl of your stand mixer fitted with the paddle attachment, cream butter and sugars. Add in eggs and cognac and mix until fluffy and light in color.
In another work bowl, whisk together flour, baking soda and salt. Add to butter-sugar mixture. Once well incorporated, add chocolates and walnut pieces. Refrigerate dough for at least 2 hours (this is important; do not skip this step as they will simply spread too much or up to overnight.
Preheat oven to 350F. Line baking sheets with silpat or parchment paper. Drop dough by the tablespoon onto the prepared cookie sheets, spacing well (even if the batter is chilled, they may spread). Bake 8-10 minutes, until the edges are browned and center is baked. Let cool on a pan before for removing to wire racks to cook completely.
