Description
Kroll’s Kookies are giant, soft, and chewy chocolate chip cookies with a perfect balance of all-purpose and cake flour for a tender crumb. Rich with brown sugar and cold butter, these cookies come out golden and irresistible, making about six large, bakery-style treats that are perfect for sharing or indulging in a single serving.
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 proper temperature before baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cake flour, corn starch, baking powder, baking soda, and salt, ensuring they are evenly combined for consistent texture.
- Cream Butter and Sugars: Using a stand mixer, cream together the cold unsalted butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy, which typically takes a few minutes.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract (if using) to the butter mixture and beat until well incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Using a rubber spatula, gently fold in the milk chocolate chips to distribute them evenly throughout the dough.
- Portion Cookies: Scoop six large cookies, about 5.7 ounces each, onto a parchment-lined baking sheet. Do not flatten the dough balls to maintain a thick, chewy center.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are golden brown on top and edges are set.
- Cool Cookies: Let the cookies cool on the baking sheet for at least 15 minutes before transferring them to a wire rack to cool completely to maintain their shape and texture.
Notes
- For best texture, use cold butter and do not overmix the dough.
- If you prefer a softer cookie, slightly underbake by reducing baking time by 1-2 minutes.
- You can substitute milk chocolate chips with dark or white chocolate chips according to preference.
- Ensure cookies cool on the baking sheet to avoid breaking before moving to the rack.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
