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Intermezzo Cafe Cookie Recipe

Intermezzo cafe cookies

May 2020

Nearly two months into this time of separation, the Krannert Center staff continues to miss the daily interactions with patrons, the joy of experiencing live performances together, and, let’s be honest, the giant cookies at Intermezzo cafe! At least we can remedy one of those things—please enjoy this exclusive recipe from the Center’s resident pastry expert, Kelly Darr, and let us know how your batch turns out by posting to the Center’s Facebook account.

Intermezzo Cafe Chocolate Chip Cookie Recipe
1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla 
3 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips

Preheat oven to 350F. In a mixing bowl cream together the butter, sugar, and brown sugar. Add the eggs one at a time and mix until combined. Add vanilla. Scrape the bowl to ensure everything is mixed together. In a separate bowl whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the batter. Once everything is combined, add the chocolate chips and mix just until combined. Scoop the cookies onto a baking sheet lined with parchment paper and bake for approximately 12 minutes depending on the size of the cookies. 

For larger cookies such as the ones sold at Krannert Center, scoop cookies to desired size (ours are approximately 4 ounces) and place the cookie sheet in the refrigerator for about 20 minutes until the dough has chilled. After chilling place them directly into the preheated oven. After 7-8 minutes take them out and gently press them down using a glass dipped in granulated sugar (the sugar sticks to the glass after touching the first cookie). After all the cookies have been pressed put the pan back in the oven and continue baking for another 7-8 minutes to desired color.

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