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
Scale
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.
