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Kroll’s Kookies: Chocolate Chip Cookies Recipe

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4.4 from 4 reviews

Kroll’s Kookies are thick, soft, and chewy chocolate chip cookies with a perfect balance of light and cake flours, creating an irresistibly tender texture. Creamed butter and sugars combined with a hint of vanilla produce a rich, flavorful dough studded with generous milk chocolate chips. These cookies are baked at a high temperature for a short time to achieve golden tops while keeping the inside gooey and melt-in-your-mouth delicious. Perfect for cookie lovers wanting a bakery-style treat at home.

Ingredients

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, cubed
  • 1/2 cup Light Brown Sugar, packed (dark brown sugar works too)
  • 1/4 cup White Granulated Sugar
  • 1 Large Egg
  • 1 Egg Yolk
  • 1 tsp Vanilla Extract (optional)

Add-ins

  • 2 cups Milk Chocolate Chips (or semi-sweet chocolate chips)

Instructions

  1. Preheat and Combine Dry Ingredients: Preheat your oven to 400°F. In a large bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, corn starch, and salt. Set aside this flour mixture for later use.
  2. Cream Butter: Place the cubed cold butter into the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on medium-low and cream the butter for 30 seconds until it softens slightly.
  3. Add Sugars and Mix: Add the light brown sugar to the creamed butter and mix for 30 seconds, then add the white granulated sugar and continue mixing another 30 seconds. Continue creaming until the mixture is light and fluffy in texture.
  4. Add Eggs and Vanilla: Incorporate the large egg and egg yolk along with vanilla extract if using. Mix until fully combined, scraping down the paddle attachment with a rubber spatula as needed to integrate any stuck bits of butter.
  5. Add Dry Ingredients and Chocolate Chips: With the mixer on low speed, gradually add in the prepared flour mixture a little at a time until fully incorporated. Then fold in the milk chocolate chips, mixing just enough to distribute them evenly through the dough. Turn off the mixer.
  6. Portion Cookies: Measure out approximately six cookies weighing about 5.7 ounces each. Using a food scale is ideal, but eyeballing is fine too. Shape cookies to remain tall and thick—do not flatten them. Place the dough balls on a cookie sheet lined with a silicone baking mat or parchment paper.
  7. Bake: Bake the cookies in the preheated oven for 10-12 minutes until the tops turn golden brown. They may look slightly underbaked; this is intentional for a chewy interior.
  8. Cool: Allow the cookies to rest on the baking sheet for 15 to 30 minutes to set properly. Afterward, transfer them to a cooling rack to cool completely. Serve with a tall glass of milk for the perfect indulgent treat.

Notes

  • Use cake flour to create a softer, less tough cookie texture.
  • Vanilla extract is optional but enhances the cookie’s flavor beautifully.
  • If cookies appear gooey after baking, ensure you do not overbake; removing them just as they brown on top is key.
  • Keeping cookies thick and tall rather than flattening helps achieve the chewy center.

Find it online: https://bitezly.com/krolls-kookies-chocolate-chip-cookies-recipe/