If you’re ready to bring some extra cheer into your kitchen, let me introduce you to Kroll’s Kookies: a chocolate chip cookie recipe that’s nothing short of legendary! These cookies are delightfully thick, beautifully golden, and loaded with melt-in-your-mouth chocolate chips. Each bite is the perfect balance of soft and chewy, thanks to a clever blend of flours and a few special tricks. Whether you’re baking for a celebration, surprising the kids, or simply craving a little homemade magic, Kroll’s Kookies are sure to become your go-to treat.

Ingredients You’ll Need

The beauty of Kroll’s Kookies lies in its simple, pantry-friendly ingredients—each one working in harmony to deliver cookies with irresistible flavor, texture, and that signature bakery-style appearance. Let’s break down what makes every component matter.

All-Purpose Flour: The sturdy base that gives the cookies their classic chew.
Cake Flour: Adds a soft, tender crumb for that thick, dreamy bite. (See recipe notes for substitutions if needed.)
Corn Starch: Just a teaspoon helps ensure extra softness and those beautifully thick centers.
Baking Powder: Lends a subtle lift so every cookie has a pillowy middle.
Baking Soda: Balances leavening for a perfect spread—not too flat, not too puffy.
Salt: Brightens the sweetness and deepens the chocolate chip flavor.
Cold Unsalted Butter: Cubed butter holds its shape in the dough, creating flaky, layered cookies.
Light Brown Sugar: Infuses caramel notes and moisture; dark brown works for a richer flavor.
White Granulated Sugar: Balances sweetness and helps with the cookie’s golden edges.
Large Egg: Adds richness and structure.
Egg Yolk: The secret to ultra-chewy, thick cookies.
Vanilla Extract (optional): Enhances the chocolate and buttery notes—totally optional, but highly recommended.
Milk Chocolate Chips:** These are the stars! Feel free to use semi-sweet for a less-sweet version or adjust the amount to your chocolate preferences.

How to Make Kroll’s Kookies

Step 1: Preheat and Prep Your Dry Ingredients

Start by preheating your oven to 400°F; that high heat is key for those glorious golden tops! In a large mixing bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt until evenly combined. This well-blended base sets you up for perfectly puffed and chewy Kroll’s Kookies.

Step 2: Cream the Cold Butter

Pop your cubed, cold unsalted butter into the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on medium-low and let the butter break down just a bit. This technique creates incredible layers and texture in the finished cookies—it’s one of the secrets to Kroll’s Kookies!

Step 3: Add Sugars and Eggs

Cream the butter for 30 seconds, then add your light brown sugar and mix for another 30 seconds. Next, pour in the white granulated sugar and mix for one more 30-second round. Once the mixture is looking light and fluffy, add the egg and egg yolk (and vanilla, if using). Blend just until everything is smoothly combined, scraping the paddle as needed.

Step 4: Combine Dry and Wet Mixtures

With your mixer on low, gradually add the flour mixture to the wet ingredients, a little at a time. Patience is key—this ensures every bit gets beautifully combined. Once you’ve emptied the dry bowl, toss in the chocolate chips and mix on low until just incorporated. Don’t overmix; you want chunks of chocolate floating throughout your dough!

Step 5: Shape and Portion the Kookies

Here’s the fun part! Measure out about six cookies, aiming for around 5.7 ounces each for that classic, bakery-style size. (A food scale helps, but you can eyeball it! Think “smaller than a fist, but not by much.”) Keep these dough mounds tall and resist flattening—they’ll spread just the right amount while baking. Arrange the cookies on a baking sheet lined with parchment paper or a silicone baking mat for easy removal.

Step 6: Bake to Perfection

Bake your Kroll’s Kookies for 10–12 minutes, watching for those signature golden-brown tops. The trick is to pull them out while they still look just slightly underdone; they’ll finish setting up as they rest. For gooier cookies, see recipe notes, but don’t be afraid of a soft center—it’s heavenly!

Step 7: Cool and (Finally) Enjoy

Let the cookies rest on the hot baking sheet for at least 15–30 minutes. It’s tough to wait, but this sets their edges and results in that irresistible chewy middle. Once cooled a bit, transfer the Kroll’s Kookies to a rack to finish cooling. Grab a big glass of cold milk and reward yourself for all that patience!

How to Serve Kroll’s Kookies

Garnishes

Before serving, press a few extra chocolate chips gently into the tops if you want that extra bakery look! A sprinkle of flaky sea salt works wonders, too, adding a pop of flavor and a beautiful finish to your batch of Kroll’s Kookies.

Side Dishes

Pair your warm cookies with a tall glass of milk for that nostalgic combination, or set out bowls of vanilla ice cream so everyone can make decadent cookie sandwiches. Hot coffee or even a cozy mug of hot cocoa goes perfectly with these thick, chocolate-studded treats.

Creative Ways to Present

For a crowd, stack Kroll’s Kookies on a rustic wooden platter or tiered cake stand. Wrap individual cookies in parchment and tie with baker’s twine for sweet party favors. For a holiday, add festive sprinkles before baking to amp up the fun! No matter how you serve them, these cookies make every table feel extra special.

Kroll’s Kookies: Make Ahead and Storage

Storing Leftovers

Kroll’s Kookies stay soft and chewy for days! Store them in an airtight container at room temperature, and they’ll keep beautifully for up to 4–5 days. If you like, tuck a slice of bread into the container with them; the cookies absorb a bit of moisture, staying bakery-fresh even longer.

Freezing

Want to get ahead? Kroll’s Kookies freeze like a dream. Freeze baked cookies in a zip-top bag or airtight container for up to three months. You can also freeze the raw dough balls, then bake from frozen (just add a minute or two to the baking time). This way, fresh cookies are always just moments away!

Reheating

Bring cookies back to that just-baked magic by popping them in a 300°F oven for 5 minutes or giving them a short zap in the microwave (10–15 seconds). The chocolate chips get melty, and the centers return to their soft, gooey glory—truly the best way to enjoy leftover Kroll’s Kookies.

FAQs

Can I substitute cake flour if I don’t have any?

Absolutely! If you’re out of cake flour, you can make a quick substitute: for each cup of cake flour needed, use one cup of all-purpose flour minus two tablespoons, then add two tablespoons of cornstarch. Sift together and you’re all set for amazing Kroll’s Kookies.

Can I make these cookies smaller?

You sure can! For more traditional-sized cookies, divide the dough into smaller portions. Just reduce the baking time by a few minutes and keep an eye on the edges—they should still look slightly underdone when you pull them from the oven.

Why do the cookies use cold butter?

Cold, cubed butter is what gives Kroll’s Kookies their wonderfully thick, layered texture. The butter melts just as the cookies bake, helping them rise tall and develop those heavenly pockets of chocolate.

How can I make the cookies extra gooey?

If you’re after maximum gooeyness, pull the cookies from the oven right when the tops are set but the centers still look slightly glossy. Let them cool on the sheet, and you’ll get dreamy, molten centers every time.

Can I use different types of chocolate chips?

Of course! While milk chocolate chips are classic in Kroll’s Kookies, feel free to swap in semi-sweet, dark chocolate chunks, or even white chocolate chips depending on your mood. Mixing a few types can make each batch truly unique!

Final Thoughts

There’s something undeniably special about Kroll’s Kookies—the kind of recipe you share with friends, tuck into lunchboxes, and save for every special occasion. Give them a try and you’ll see why they’re so beloved in my kitchen. Happy baking!

Kroll’s Kookies Recipe

★★★★★

4.8 from 10 reviews

Author: Lily
Total Time: 32 minutes
Yield: 6 large cookies 1x
Diet: Vegetarian

Print Recipe

Description

Kroll’s Kookies are deliciously soft and chewy chocolate chip cookies that are perfect for satisfying your sweet tooth cravings. These cookies are packed with milk chocolate chips and have a hint of vanilla flavor, making them a classic favorite for all ages.

Instructions

Preheat oven and prepare dry ingredients: Preheat oven to 400°F. In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Cream butter and sugars: In the bowl of a stand mixer with the paddle attachment, cream cubed butter with brown and white sugars until light and fluffy.
Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract until well combined.
Incorporate dry ingredients and chocolate chips: Gradually add the flour mixture into the wet ingredients. Once combined, mix in the chocolate chips until evenly distributed.
Shape and bake cookies: Portion out the dough into large cookies and place them on a baking sheet. Bake for 10-12 minutes until golden brown. Remove from oven and let cool before enjoying.

Notes

You can use either milk chocolate chips or semi-sweet chocolate chips based on preference.
For extra flavor, consider adding a teaspoon of vanilla extract to the dough.
To achieve the perfect texture, avoid overbaking the cookies; they should be slightly underdone when removed from the oven.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American