Description
Kroll’s Kookies are giant, soft, and chewy chocolate chip cookies made with a unique blend of all-purpose and cake flours for a tender texture. These delicious cookies are loaded with milk chocolate chips and baked to golden perfection, making them perfect for sharing or indulging as a sweet treat.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cup All-Purpose Flour
- 3/4 cup Cake Flour
- 1 tsp Corn Starch
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 1/2 cup Cold Unsalted Butter
- 1/2 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract (optional)
Add-ins
- 2 cups Milk Chocolate Chips
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, corn starch, baking powder, baking soda, and salt. This blend helps give the cookies a tender crumb and proper rise.
- Cream Butter and Sugars: Using a stand mixer, cream the cold unsalted butter with the light brown sugar and granulated sugar until the mixture becomes light and fluffy, which is key for a soft cookie texture.
- Add Eggs and Flavoring: Add the large egg, egg yolk, and vanilla extract (if using) to the creamed mixture and mix until fully combined.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Using a rubber spatula, fold in the milk chocolate chips carefully to evenly distribute them throughout the dough without deflating it.
- Scoop Cookies: Scoop out six large cookies, about 5.7 ounces each, onto a parchment-lined baking sheet. Do not flatten the dough to maintain a thick, giant cookie shape.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown on top but still soft inside.
- Cool: Let the cookies cool on the baking sheet for at least 15 minutes. This helps them set properly before transferring to a cooling rack.
Notes
- Using cold butter is essential for texture and shaping the dough properly.
- The mix of all-purpose and cake flour creates a tender yet stable cookie texture.
- Do not flatten the dough balls before baking to ensure thick, giant cookies.
- Allow cookies to cool on the baking sheet before moving to prevent breakage.
- For a richer flavor, you can substitute some milk chocolate chips with dark chocolate chips.
