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
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
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.
