Innova Chocolate Chip Cookies
Ingredients
Makes about 4 dozen standard cookies
1 ¼ cup unsalted butter, softened
1 ¼ cup packed light brown sugar
1 cup + 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 2/3 cups all-purpose flour
1 ¼ teaspoon baking soda
1 ½ teaspoon baking powder
1 ½ teaspoon coarse salt
1 ¼ pounds semisweet or dark chocolate chunks
Optional: 1 cup chopped walnuts or pecans
Instructions
Preheat the oven to 350°F. In a stand mixer, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, sift together flour, baking soda, baking powder, and salt. Gradually add dry ingredients into the wet mixture on low speed until just combined. Fold in chocolate chunks and nuts (if using). Wrap dough tightly in plastic wrap and refrigerate overnight (or at least 8–12 hours). The overnight rest develops a rich, deep flavor. Scoop dough into balls (about 2–3 tablespoons each) and place on parchment-lined baking sheets with room for spreading. Bake 12–14 minutes until edges are golden but centers are still soft. Do not overbake. Allow cookies to cool 5 minutes on baking sheet before transferring to wire rack.
Tips:
- At Innova Coffee, we used Ghirardelli chocolate chips for a rich taste.
- Pre-scoop and freeze dough balls so fresh-baked cookies are always available on demand. Perfect and easy for a taste of hospitality delivered!
-Tyler & Anna Nash
This recipe is found in Refreshing Hospitality.
Submitted by: Tyler & Anna Nash
