If you’ve ever visited Nashville’s Lockeland Table, then you probably understand why it’s a local staple with its wood-fired pizzas and Southern-accented fare. With so many entrées to choose from, it may be difficult to save room for dessert. But we promise it’s worth it, especially if you’re debating whether or not to order the restaurant’s signature Olive & Sinclair Chocolate Chip Skillet.
While the dessert is typically served in a cast-iron skillet with a scoop of vanilla bean Bravo Gelato, Lockeland Table’s Pastry Chef Jaime Miller is sharing with us the recipe for individual cookies. Of course, feel free to still add that side of ice cream … in fact, we recommend it! Whipping up a batch of these chocolate chip cookies is the perfect way to get a taste of Nashville’s local food scene from the comfort of home. But when the opportunity arises, be sure to experience the real deal in person.
What makes this recipe deliciously unique is the use of Olive & Sinclair chocolate — a local favorite. The chocolate is organically sourced out of the Dominican Republic from the El Valle farm. And while non-Nashvillians can get Olive & Sinclair shipped to them, Jaime says dark chocolate that is 60% cocoa or darker, such as Callebaut or Guittard from Whole Foods or even semi-sweet chocolate chips, also does the trick.
Olive and Sinclair Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp fine or flaky sea salt
- 2 sticks unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs room temperature
- 2 tsp vanilla paste or 2½ tsp vanilla extract
- 10 oz Olive & Sinclair 67% dark chocolate (or dark chocolate substitute) chopped
- Preheat over to 375 degrees.
- Mix flour, baking soda and salt. Set aside.
- In a standing mixer, cream together sugars and butter until light and creamy.
- Add eggs and vanilla on low speed and mix until completely incorporated.
- Add one-third of the flour mixture and mix until almost combined.
- Repeat until all flour is incorporated.
- Add Olive & Sinclair chocolate. Mix until just combined.
- Using a cookie scoop or rounded tablespoons, drop dough onto a greased or parchment-lined baking sheet, about one inch apart.
- Bake for 8-12 minutes, rotating your pan halfway through baking time, until golden around the edges, and just baked through for a softer cookie. Add another minute or two for golden crispy cookies
Tips & Tricks
- Refrigerate your dough after dropping onto baking sheet for about 20-30 minutes. Then rolling the scoops into balls and flattening into ½-thick disks before baking will give you beautifully round, uniform cookies.
- Cookie dough can be easily scooped and stored in the freezer for later baking. Just thaw dough overnight in the fridge or on the counter before baking.
Still looking to satisfy that sweet tooth? Here are two more delicious cookie recipes:
Turndown Treat: Graham Cracker Cookies
When it’s time to turn in for the night, enjoy this Graham Cracker Turndown Treat from WaterColor Inn’s Pastry Chef Nicholas Clark. Whip up a batch of these, and bedtime won’t come soon enough!
Chocolate Nemesis Cookies
This recipe is perfect for the holidays and Father Christmas’ anticipated arrival. Courtesy of Nashville caterer Johnny Haffner, these Chocolate Nemesis Cookies combine different chocolate flavors into a single cookie. Yum!
Find more delicious recipes in our archives.