2014 Nashville Honors Gala
The sixth annual Nashville Honors Gala will be presented by The T.J. Martell Foudation. The event will be hosted by ABC's Nashville actor Charles (Chip) Esten at the
We all know the man in the big red suit (and his reindeer) prefer chocolate chip cookies to go along with his glass of milk. We’ve rounded up Nashville’s most irresistible just in time for a visit from Old St. Nick. Nashville Lifestyles contributor, Holly Williams recently shared her quest to replicate the recipe for authentic Christie Cookies (see the October 2012 issue). Skip down to the bottom for the recipe and try mixing up your own batch of the famous cookie or visit one of these local spots to satisfy your classic craving.
Owned and operated by the fourth generation of Becker’s, one of Nashville’s oldest family-owned businesses also has a super (secret) family recipe for delectable chocolate chip cookies.
This dreamy chocolate chip concoction, packed with actual chunks, not chips, is only slightly outdone by Bread & Co.’s peanut butter chocolate chunk cookie.
Large enough to make a meal by themselves (over a half pound each), these high-quality cookies are baked off daily and are available at the café or through their free delivery service ($10 minimum).
This Nashville institution is known worldwide for its chewy treats (if you’ve stayed at a DoubleTree by Hilton hotel, you’ve tasted Christie Cookies). A version of these cookies are available at their Germantown headquarters where you can also now get their signature dough in a handy scoop-and-bake tub (available only at the headquarters). Made with the same real butter and Heath chocolate chips as the baked version, the dough makes for crowd-pleasing homemade cookies in a jiff. Call ahead before dropping by: (615) 242-3817 x0.
These top-notch locally crafted cookies are made from all-organic ingredients and are found at spots like Crema, Legato Gelato, and the bakery’s location inside the Farmer’s Market.
This traditional recipe is made from scrap daily, yielding large, palm-size cookies with a slight, crunchy crumble.
Famed for their decadent house-made cookies (the Kitchen Sink is a perennial favorite), Fido does not disappoint with its massive, super-thick version of the chocolate chip.
Using a classic, old-time recipe, Merridee’s puts out perfectly crisp cookies that ooze just slightly when bitten into.
After a hot bowl of matzoh ball soup, nothing beats a couple of house-made cookies. The chocolate chip version at all Noshville locations are all made in house.
As big as a plate and caramelized perfectly, the chocolate chip cookies at Portland Brew are as coveted as the coffee.
You may be familiar with their luxe loaves, but this Nashville-based artisan bakery offers a French flare with pastries, macaroons and a delicious selection of cookies. For Santa, bring home the chocolate chunk pecan — a generous chocolate chip cookie doused with pecans and chocolate chunks.
If you prefer your chocolate chips with a thin, sugary crunch these generously sized bites are worth bringing home (especially since you can get 16 for $4.95).
Made with fair trade, organic chocolate chips and high-quality whole wheat flour, the delicious specimens at The Wild Cow are stand-out on their own but even better when served in a cookie sandwich with vanilla buttercream.
The Wild Muffin strives for an all-organic line-up of cookies that includes rich chocolate and farm-fresh eggs and butter. The Good Ole Chocolate Chip Cookie is hearty and flavorful but for a zap of caffeine, try the Cappuccino Chocolate Chip with a hint of espresso and cinnamon that goes perfectly with a cup of joe.
½ cup rolled oats
2 ¼ cups all-purpose flour
1 ½ tsp baking soda
1 tsp salt
¼ tsp cinnamon
1 cup (2 sticks) butter, softened
¾ cup brown sugar, packed
¾ cup granulated sugar
1 ½ tsp vanilla
½ tsp lemon juice
3 cups semi-sweet chocolate chips1 ½ cups chopped walnuts
Preheat oven to 350 degrees. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium-size bowl. Cream together the butter, sugars, vanilla, and lemon juice in another bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated.
Spoon rounded ¼ cup portions onto an ungreased cookie sheet. Place the scoops about two inches apart. You don’t need to press the dough flat. Bake for 15 to 18 minutes (or until cookies are light brown and soft in the middle). Store in a sealed container once cooled to keep soft. For the best results, chill the dough overnight in the refrigerator before baking. Makes roughly 25 cookies.