Description
Kroll’s Kookies are the ultimate indulgence for any cookie lover. These giant chocolate chip cookies boast a perfect balance of crispy edges and soft, gooey centers that will leave everyone craving more. Ideal for parties, family gatherings, or cozy nights at home, these oversized treats are guaranteed to impress with their rich flavors and delightful textures. The simplicity of the recipe makes it accessible for bakers of all levels, allowing you to customize each batch with your favorite mix-ins. Whether enjoyed fresh out of the oven or shared with friends, Kroll’s Kookies are sure to become a cherished dessert in your home.
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 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
- 2 cups milk chocolate chips
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, cream the cold butter until soft. Gradually add brown sugar and white sugar until light and fluffy.
- Add one large egg and one egg yolk; mix until combined.
- Slowly incorporate the dry ingredients until just mixed in. Fold in chocolate chips.
- Measure out six cookies weighing approximately 5.7 oz each on a lined baking sheet without flattening them.
- Bake for 10-12 minutes or until golden brown on top.
- Allow cookies to cool on the baking sheet for at least 15 minutes before transferring them to a cooling rack.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 609
- Sugar: 49g
- Sodium: 350mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: approx. 8g
- Trans Fat: approx. 0g
- Carbohydrates: 84g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: For a twist, try adding nuts or using semi-sweet chocolate chips instead of milk chocolate. Chilling the dough for about 30 minutes can help reduce cookie spread during baking.