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
Scale
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.
