If you’ve ever dreamed of biting into a cookie so big, buttery, and loaded with chocolate that it feels like a warm hug, then Kroll’s Giant Milk Chocolate Chip Cookies Recipe is exactly what you need in your baking life. These cookies are nothing short of legendary — each one a giant, soft, and perfectly chewy treasure that’s packed full of rich milk chocolate chips. They combine a unique blend of flours and a precise balance of ingredients to create that iconic thick and luscious texture that keeps everyone reaching for more. Trust me, once you try these cookies, you’ll be baking them again and again, sharing the joy with family and friends because truly, nothing compares to Kroll’s Giant Milk Chocolate Chip Cookies Recipe when it comes to classic comfort baking.
Ingredients You’ll Need
Getting this recipe right is as much about the simplicity as it is about the quality and the harmony of the ingredients. Each one plays a crucial role in building flavor, texture, and that irresistible cookie character you crave.
- 1 1/4 cup all-purpose flour: The backbone of the cookie, providing structure and the perfect chew.
- 3/4 cup cake flour: Adds tender softness and a delicate crumb that makes these cookies stand out.
- 1 tsp. corn starch: Keeps the cookies soft and enhances their thick, cake-like texture.
- 1/2 tsp. baking powder: Lifts the dough just enough for a light rise without sacrificing density.
- 1/2 tsp. baking soda: Balances the leavening and helps give a subtle golden crust.
- 1/2 tsp. salt: Elevates sweetness and rounds out all the flavors beautifully.
- 1/2 cup cold unsalted butter, cubed: Using cold butter gives a robust, slightly flaky texture and maintains thickness.
- 1/2 cup light brown sugar, packed: Adds moisture, a slight caramel note, and chewiness.
- 1/4 cup white granulated sugar: Balances the brown sugar with pure sweetness and helps with browning.
- 1 large egg: Binds everything together and adds richness.
- 1 egg yolk: Adds extra fat for tenderness and that luscious mouthfeel.
- 2 cups milk chocolate chips: The star ingredient, bursting with creamy, melty chocolate goodness in every bite.
How to Make Kroll’s Giant Milk Chocolate Chip Cookies Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). A hot oven is essential to help these cookies rise just enough to be giant and fluffy while developing that golden, irresistible crust.
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, cake flour, corn starch, baking powder, baking soda, and salt in a bowl. This combo of dry ingredients will create your dough’s perfect texture — tender yet sturdy enough to hold all that chocolatey goodness.
Step 3: Cream the Butter and Sugars
Using a stand mixer, cream your cold, cubed butter until it’s creamy but still cool. Slowly add the light brown and white sugars and continue mixing until the mixture becomes fluffy – this step is key to a light yet rich cookie.
Step 4: Add the Egg and Egg Yolk
Mix in the large egg and egg yolk until fully combined. The yolk here is a secret weapon to add extra richness and a perfectly tender crumb.
Step 5: Combine Wet and Dry Ingredients and Add Chocolate Chips
Slowly add your dry ingredient mix into the wet ingredients, folding the mixture gently. Then fold in those generous milk chocolate chips, ensuring every bit of dough is scattered with melty chocolate gems.
Step 6: Shape the Giant Cookies
Divide the dough into six large, tall mounds—each about 5.7 ounces. Place them on a lined baking sheet, careful not to flatten; you want these cookies to stay thick and towering while they bake.
Step 7: Bake Until Golden Brown
Bake the cookies for 10 to 12 minutes, just until the tops turn a gorgeous golden brown. They will still be soft in the middle but beautifully cooked through.
Step 8: Cool Properly Before Serving
Let your cookies cool on the baking sheet for at least 15 to 30 minutes. This step allows them to firm up without losing their moist, chewy texture and makes transferring them to a rack easier.
How to Serve Kroll’s Giant Milk Chocolate Chip Cookies Recipe
Garnishes
A gentle sprinkle of flaky sea salt on top of the cookies just as they come out of the oven intensifies the chocolate flavor and adds a sophisticated finish. For a fun twist, drizzle some melted chocolate or caramel over the top for extra indulgence.
Side Dishes
These cookies are amazing on their own, but pairing them with a cold glass of milk, a scoop of vanilla ice cream, or even a cup of rich coffee elevates the experience. The creamy beverages complement the cookie’s buttery softness perfectly.
Creative Ways to Present
Serve these cookies as an epic dessert platter by stacking them with fresh berries, nuts, or even small bowls of different dipping sauces like chocolate ganache or whipped cream. They make a fantastic centerpiece for parties or cozy get-togethers. You can even sandwich some homemade fudge or ice cream between two cookies for an over-the-top treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature to keep them soft and chewy for up to three days. Adding a slice of bread in the container helps maintain moisture perfectly.
Freezing
If you want to save some for later, these cookies freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to three months, so you always have a giant cookie fix at your fingertips.
Reheating
To bring frozen or leftover cookies back to life, warm them gently in a 300°F (150°C) oven for about 5 minutes or microwave briefly for 15 seconds. This revives their softness and melts the chocolate chips to that luscious gooey state we all adore.
FAQs
Can I substitute the cake flour in Kroll’s Giant Milk Chocolate Chip Cookies Recipe?
Cake flour is essential here for the signature tender texture, but if you don’t have it, you can substitute with all-purpose flour mixed with a bit of cornstarch. However, the texture might be slightly less soft and delicate.
Why use cold butter instead of softened butter in this recipe?
Cold butter helps create thicker, taller cookies by slowing down how fast the dough spreads during baking. It also contributes to the slightly flaky and chewy texture that makes these cookies stand out.
Is it important to let the cookies cool on the baking sheet?
Absolutely! Cooling on the sheet allows the cookies to set without breaking apart and keeps them moist and tender. Removing them too soon can cause them to fall apart due to their delicate center.
Can I use dark or semi-sweet chocolate chips instead of milk chocolate?
You can, but milk chocolate chips are key to capturing the exact flavor and sweetness that Kroll’s Giant Milk Chocolate Chip Cookies Recipe is known for. Darker chocolates will give a richer, less sweet taste, which changes the overall flavor profile.
How big are the giant cookies supposed to be?
Each cookie weighs about 5.7 ounces, which is much larger than typical cookies. Their size is part of what makes them feel indulgent and “giant.” You want them thick and tall—not thin and wide.
Final Thoughts
There’s nothing quite like pulling a tray of freshly baked, giant, melty chocolate chip cookies from the oven, and Kroll’s Giant Milk Chocolate Chip Cookies Recipe promises just that joyous experience every time. With its perfectly balanced ingredients and straightforward method, it’s a recipe you’ll treasure and come back to whenever you need a dose of comfort and sweetness. Ready to create your own giant cookie magic? Grab your ingredients, invite some friends, and get baking — you’re about to make some seriously happy memories.
Print
Kroll’s Giant Milk Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Makes approximately six giant cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Kroll’s Kookies are giant, soft, and chewy milk chocolate chip cookies with a unique texture achieved by using a mix of all-purpose and cake flours along with cornstarch. These cookies are rich, buttery, and satisfyingly sweet, perfect for anyone craving a classic yet elevated chocolate chip cookie experience.
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
- 1/4 cup white granulated sugar
- 1 large egg
- 1 egg yolk
Add-ins
- 2 cups milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the cookies.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cake flour, corn starch, baking powder, baking soda, and salt to combine all the dry components evenly.
- Cream Butter and Sugars: Using a stand mixer, cream the cold cubed butter until it reaches a creamy texture. Gradually add both the brown sugar and white granulated sugar until the mixture is fluffy and light.
- Add Eggs: Mix in the large egg and egg yolk thoroughly until well combined to ensure a rich cookie dough.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet butter and sugar mixture, folding gently to avoid overmixing. Then fold in the milk chocolate chips evenly.
- Shape Cookies: Shape the dough into six tall cookies, each weighing about 5.7 ounces, and place them on a lined baking sheet spaced apart.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the tops are golden brown and the cookies are set but still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for 15 to 30 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Use cold butter to achieve the thick and chewy texture characteristic of Kroll’s Kookies.
- Shaping tall cookies helps create a chewy center with a golden crust.
- Cooling on the baking sheet is crucial to let the cookies set properly before moving them to avoid breakage.
- Using a mix of all-purpose and cake flour, along with cornstarch, creates a tender crumb with slight chewiness.
