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+ servings

Olive and Sinclair Chocolate Chip Cookies

Lockeland Table Pastry Chef Jaime Miller
Get a taste of Nashville and Lockeland Table at home with these delicious Olive & Sinclair chocolate chip cookies.
4.46 from 11 votes
Prep Time 20 mins
Cook Time 13 mins
Course Dessert
Cuisine American, Southern
Servings 4 dozen


  • 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.
Keyword Cookie, Chocolate Chip Cookie
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