If you’re on the hunt for the perfect homemade treat that combines soft, chewy texture with a rich chocolate overload, then you absolutely must try Kroll’s Kookies Recipe. This beloved recipe is a delightful twist on the classic chocolate chip cookie, boasting an irresistible blend of large and mini chocolate chips, a hint of vanilla, and the option of a salty finish with flaky sea salt. Whether you’re an experienced baker or a curious newbie, these cookies promise a bakery-style experience right in your own kitchen that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of Kroll’s Kookies Recipe lies in its simplicity and quality ingredients. Each component plays a vital role: the butter lends creaminess, the sugars provide sweetness and a slight caramel undertone, and the combination of flours and cornstarch creates that tender, chewy texture. Don’t forget the chocolate chips and that touch of vanilla for flavor depth!
- 1 cup unsalted butter, softened: Using softened butter ensures a smooth, creamy dough that bakes up perfectly chewy.
- 1 cup light brown sugar, packed: Adds moisture and a subtle caramel flavor to your cookies.
- 1/2 cup granulated sugar: Balances the sweetness and helps with that crisp edge.
- 2 large eggs: Acts as the binder for the dough while contributing to richness.
- 1 tablespoon vanilla extract: Elevates the flavor with its warm, aromatic notes.
- 2 3/4 cups all-purpose flour: Provides structure to the cookies.
- 1 tablespoon cornstarch: The secret ingredient for delightfully tender cookies.
- 1 teaspoon baking soda: Helps the cookies rise and get that lovely golden edge.
- 1/2 teaspoon salt: Balances the sweetness and highlights the chocolate flavor.
- 1 1/2 cups semi-sweet chocolate chips: The main burst of chocolate in every bite.
- 1 cup mini chocolate chips: Adds texture and extra pockets of chocolate joy.
- Flaky sea salt, for topping (optional): Creates an irresistible salty-sweet contrast when sprinkled on warm cookies.
How to Make Kroll’s Kookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Begin by preheating your oven to 375°F (190°C) and lining two baking sheets with parchment paper. Proper preparation ensures even baking and easy cookie removal later on.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter together with the light brown and granulated sugars until the mixture is light and fluffy, about 2 to 3 minutes. This process incorporates air, creating that perfect texture for your cookies.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract, which imparts a warm, familiar aroma and depth to your dough.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures that your raising agents and salt are evenly distributed for balanced flavor and texture.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Avoid overmixing here to keep your cookies tender and soft.
Step 6: Fold in the Chocolate Chips
Here comes the fun part! Fold in both the semi-sweet large chocolate chips and the mini chocolate chips, ensuring that every cookie will have delightful chocolate pockets.
Step 7: Scoop and Bake
Scoop out large balls of dough, about 3 tablespoons each, spacing them at least 2 inches apart on your prepared baking sheets. For that signature Kroll’s Kookies look, press a few extra chocolate chips on top of each dough ball before baking. Bake for 9 to 11 minutes, just until the edges turn golden but the centers still appear slightly underbaked for ultimate softness.
Step 8: Cool and Add Finishing Touches
Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. If you like, sprinkle flaky sea salt on top while they’re still warm for an extraordinary balance of flavors.
How to Serve Kroll’s Kookies Recipe
Garnishes
While these cookies are stunning on their own, a little garnish can take your presentation up a notch. A sprinkle of flaky sea salt really complements the chocolate and caramel notes beautifully. For a festive touch, consider a dusting of powdered sugar or even a drizzle of melted white chocolate.
Side Dishes
Kroll’s Kookies Recipe pairs wonderfully with a cold glass of milk, but don’t stop there. Try serving them alongside a warm cup of coffee or a scoop of vanilla ice cream for a comforting dessert experience that feels both nostalgic and indulgent.
Creative Ways to Present
For gatherings, arrange your cookies on a rustic wooden board or inside a pretty tin lined with parchment. You can even stack them as mini cookie towers tied with a ribbon for a charming gift or party favor. Their gooey centers and melty chocolate make them oh-so-inviting no matter how you present them.
Make Ahead and Storage
Storing Leftovers
Store your leftover Kroll’s Kookies Recipe cookies in an airtight container at room temperature to maintain their softness for up to 4 days. Adding a slice of bread to the container helps keep them moist and chewy longer—a neat kitchen trick worth trying!
Freezing
You can freeze the cookie dough balls for up to 3 months, making it easy to bake fresh cookies whenever a craving hits. Simply take out the dough, thaw briefly, then bake as usual. Baked cookies freeze well too; just wrap them tightly and thaw at room temperature when ready to enjoy.
Reheating
To revive leftover cookies, pop them in the microwave for about 10 to 15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. This refreshes that freshly-baked softness and gooey chocolate feel perfectly.
FAQs
Can I use salted butter instead of unsalted in Kroll’s Kookies Recipe?
Yes, but be sure to reduce or omit the additional salt in the recipe to avoid an overly salty cookie experience. Unsalted butter gives you better control over seasoning.
Why do the cookies look underbaked in the center when I remove them from the oven?
This is intentional. Taking them out while slightly underbaked ensures they remain soft and chewy as they cool. Overbaking can lead to dry, crunchy cookies.
Is it necessary to use both large and mini chocolate chips?
While not mandatory, using both sizes adds delightful texture and pockets of chocolate throughout the cookie, giving each bite a unique melt-in-your-mouth experience.
Can I substitute cornstarch with something else?
Cornstarch is key for that tender crumb, but if you don’t have it, you might try potato starch or tapioca starch in the same amount. However, the texture may vary slightly.
How can I make Kroll’s Kookies recipe thicker?
Chilling the dough for about 30 minutes before baking helps the cookies spread less and result in a thicker, chewier texture.
Final Thoughts
There’s something truly special about Kroll’s Kookies Recipe — it’s that lovely balance of soft, chewy, and chocolaty with just the right hint of salt and sweetness. Whether you’re baking for your family, friends, or just to treat yourself, these cookies never disappoint and quickly become a cherished favorite. So grab your mixing bowl, gather those simple ingredients, and bake a batch that’s sure to warm hearts and satisfy sweet cravings!
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 chocolate chip cookies featuring a soft and chewy texture with a perfect balance of semi-sweet chocolate chips and mini chocolate chips. These bakery-style cookies are easy to make, featuring a buttery dough with a hint of vanilla and a sprinkle of flaky sea salt for an irresistible finish.
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
Add-ins and Toppings
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini chocolate chips
- Flaky sea salt, for topping (optional)
Instructions
- Preheat and prepare: Preheat the 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, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, about 2–3 minutes using an electric mixer.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition for optimal texture. Stir in the vanilla extract until evenly distributed.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Mix dry into wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to prevent overworking the dough.
- Fold in chocolate chips: Gently fold in both the semi-sweet chocolate chips and mini chocolate chips to distribute them evenly throughout the dough without breaking them.
- Shape and bake: Scoop out large dough balls (about 3 tablespoons each) and place them on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake for 9–11 minutes or until the edges turn golden while the centers remain slightly underbaked for softness.
- Cool and finish: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up. Transfer to a wire rack to cool completely. While still warm, sprinkle with flaky sea salt if desired to enhance flavor.
Notes
- To achieve the signature ‘Kroll’s Kookies’ look, press a few extra chocolate chips on top of each dough ball before baking.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Cookies can be frozen in an airtight container for up to 3 months.
