If you are on the hunt for the ultimate chocolate chip cookie experience, then look no further than Kroll’s Kookies Recipe. This beloved recipe promises soft, chewy bakery-style cookies bursting with rich chocolate chips and a perfectly balanced sweetness that will have you coming back for more. Whether you’re baking to impress guests or to satisfy your own cookie cravings, this recipe captures all of that homemade warmth and decadent flavor in every single bite.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in creating the perfect texture, flavor, and appearance of Kroll’s Kookies Recipe. From rich butter to a blend of sugars and chocolate chips, they all come together perfectly.
- 1 cup unsalted butter, softened: Adds creamy richness and helps create that tender crumb in the cookies.
- 1 cup light brown sugar, packed: Brings moisture and a subtle caramel flavor that deepens the cookie’s taste.
- 1/2 cup granulated sugar: Balances sweetness and helps with crisp edges.
- 2 large eggs: Provide structure and aid in chewy texture.
- 1 tablespoon vanilla extract: Enhances all the flavors with a warm aromatic note.
- 2 3/4 cups all-purpose flour: The foundation that gives the cookies their body and softness.
- 1 tablespoon cornstarch: Adds tenderness for that melt-in-your-mouth feel.
- 1 teaspoon baking soda: Leavens the cookies slightly for a delicate lift.
- 1/2 teaspoon salt: Balances the sweetness and brightens flavors.
- 1 1/2 cups semi-sweet chocolate chips: The star ingredient delivering gooey pockets of chocolate.
- 1 cup mini chocolate chips: Adds bursts of chocolate throughout every bite.
- Flaky sea salt (optional): A sprinkle on top elevates each cookie with an irresistible salty-sweet contrast.
How to Make Kroll’s Kookies Recipe
Step 1: Prepare Your Oven and Pans
Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking. Line two baking sheets with parchment paper to prevent sticking and promote even baking.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter with both the light brown and granulated sugars until the mixture is light and fluffy. This usually takes 2 to 3 minutes and is essential for giving the cookies their soft texture.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, making sure to beat well after each addition for a smooth batter. Then mix in the vanilla extract to infuse the dough with a warm, comforting aroma.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This ensures everything is evenly distributed, which helps your cookies bake evenly without any surprises.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mix into the wet mixture, stirring just until combined. Overmixing can lead to tough cookies, so be gentle here to keep that soft, chewy texture.
Step 6: Fold in Chocolate Chips
Gently fold in both the semi-sweet and mini chocolate chips, making sure they’re evenly spread throughout the dough. These little pockets of chocolate melting in the oven are what makes Kroll’s Kookies Recipe so irresistible.
Step 7: Scoop and Bake
Scoop out large dough balls (about 3 tablespoons each) and place them on the baking sheets, spacing them at least 2 inches apart. For that signature look, press a few extra chocolate chips on top. Bake for 9 to 11 minutes until the edges turn golden but the centers remain slightly underbaked, then let them cool right on the sheet for 5 minutes before transferring to a rack.
How to Serve Kroll’s Kookies Recipe
Garnishes
A light dusting of flaky sea salt sprinkled on warm cookies perfectly contrasts the rich sweetness and enhances the chocolate’s depth. You can also try a drizzle of melted chocolate or a pinch of cinnamon for an exciting twist.
Side Dishes
Paired with a tall glass of cold milk or a cup of your favorite coffee, Kroll’s Kookies Recipe becomes even more comforting. Fresh fruit or a scoop of vanilla ice cream can add a refreshing complement that rounds out this indulgent treat.
Creative Ways to Present
Arrange the cookies on a rustic wooden platter for a cozy touch, or stack them with parchment layers for gifting. You can even sandwich two cookies with a dollop of frosting or ice cream in between for an irresistible cookie sandwich.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Kroll’s Kookies Recipe fresh by storing them in an airtight container at room temperature. They stay soft and delicious for up to 4 days, making it easy to snack on them anytime.
Freezing
If you want to enjoy these cookies later, you can freeze the dough or fully baked cookies. Dough balls can be frozen on a tray then transferred to a sealed bag for up to 3 months. Baked cookies freeze beautifully too and just need to thaw at room temperature.
Reheating
To bring out their fresh-baked goodness after storing, warm up Kroll’s Kookies Recipe in a microwave for 10–15 seconds or in a preheated oven at 300°F for about 5 minutes. This revives their softness and melty chocolate perfectly.
FAQs
Can I substitute the butter with margarine or oil?
Butter is key to the rich flavor and texture of Kroll’s Kookies Recipe, but if needed, margarine can work with a slight change in texture. Oil is not recommended as it will alter the cookie’s structure and mouthfeel.
Why use both brown and granulated sugar?
The combination balances moisture and sweetness. Brown sugar adds chewiness and a slight caramel flavor while granulated sugar helps create a crisp edge, making the cookie perfectly textured.
What makes these cookies soft and chewy?
The cornstarch and careful mixing contribute to the cookie’s tender texture, while the baking soda provides a bit of lift. Baking just until edges are golden with underbaked centers ensures chewiness.
Can I make the dough ahead of time?
Absolutely! Chilling the dough for at least 30 minutes helps develop flavor and creates thicker cookies. The dough can also be stored in the fridge for up to 2 days before baking.
Do I have to use two types of chocolate chips?
Using both regular and mini chocolate chips adds varied bursts of chocolate throughout the cookie. However, you can use just one type if you prefer, keeping in mind the texture and visual appeal may differ slightly.
Final Thoughts
Trying out Kroll’s Kookies Recipe is like inviting a warm hug into your kitchen and onto your taste buds. It’s a classic cookie with rich flavors, a soft-chewy texture, and that little bit of magic that makes every bite memorable. So go ahead, gather your ingredients and bake up a batch — your future self will thank you.
Print
Kroll’s Kookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Kroll’s Kookies are classic American bakery-style chocolate chip cookies known for their soft, chewy texture and rich flavor. Made with a blend of brown and granulated sugars, real butter, and a mix of regular and mini semi-sweet chocolate chips, these cookies provide the perfect balance of sweetness and chocolate goodness. They are easy to prepare and bake, making them a delightful treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins & Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini chocolate chips
- Flaky sea salt, for topping (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes. This step is essential for incorporating air to create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure full incorporation. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to maintain a tender cookie.
- Fold in Chocolate Chips: Gently fold in both the regular and mini semi-sweet chocolate chips, distributing them evenly through the dough to ensure every cookie is chocolatey.
- Scoop Dough: Using a spoon or cookie scoop, portion out large dough balls (about 3 tablespoons each) and place them on the prepared baking sheets. Leave at least 2 inches of space between each cookie to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown and the centers appear slightly underbaked, which keeps the cookies soft and chewy.
- Cool and Finish: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up. If you like, sprinkle flaky sea salt on top of the warm cookies to enhance the flavor before transferring them to a wire rack to cool completely.
Notes
- To achieve the signature “Kroll’s Kookies” appearance, press a few extra chocolate chips on top of each dough ball before baking.
- For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Cookies can be stored in an airtight container or frozen for up to 3 months for longer freshness.
