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Chocolate Chip Supreme Cookies from The Mockingbird

Celebrate National Chocolate Chip Cookie Day on Saturday, August 4 with chef Brian Riggenbach’s family recipe.

Written By:  Nashville Lifestyles

Photographers:  Emily Dorio

Celebrate National Chocolate Chip Cookie Day on Saturday, August 4 with this delicious variety from The Mockingbird. Partner and executive chef Brian Riggenbach’s delicious Chocolate Chip Supreme Cookies are made from his mom’s own recipe.

“This recipe is the epitome of nostalgia for me. It’s my mom Joan’s Chocolate Chip Supreme Cookie recipe that she has perfected over the last 40 years,” Riggenbach says. “It’s a pretty classic recipe, but there is the addition of oats, which leads to a nice crunch, and a balance of whole wheat and all-purpose flour for just the perfect crumb structure and moisture level.”

Ingredients

• 2 C butter, room temperature
• 1 ½ C light brown sugar, firmly packed
• 1 ½ C granulated sugar
• 4 large eggs, room temperature
• 2 small packages (6.8 oz.) instant vanilla pudding
• 2 tbsp. vanilla
• 2 ¼ C all-purpose flour
• 2 ¼ C whole wheat flour
• 2 tbsp. baking soda
• 1 tsp kosher salt
• 4 C semisweet chocolate chips
• 2 C uncooked quick-cooking oats

“They are perfectly soft, not too sweet, and loaded with chocolate chips,” he adds. “To me, this is one of the most simple recipes, but also one of the hardest to perfect. They smell heavenly straight out of the oven, and they are on the menu, in part, because it brings me such joy to smell them being baked every day!”

Directions

1. Heat oven to 375° F.
2. In a stand mixer, cream butter for three minutes. Gradually add sugars, beating well. Add eggs, beating until blended. Add pudding mix and vanilla.
3. Combine flours, baking soda and salt. Gradually add into butter mixture.
4. Stir in chocolate chips and oats.
5. Shape dough into 1 1/2 inch balls and place on a lined sheet pan.
6. Press dough until it is 1 inch thick.
7. Bake or 10-12 minutes. Remove to wire racks and let cool completely.

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