Kroll's Kookies
User Reviews
4.7
Kroll's Kookies
Description
This cookie recipe combines all-purpose and cake flours with cornstarch, baking powder, baking soda, and salt to create a tender crumb. Cold cubed butter is creamed with light brown and granulated sugars until fluffy, then mixed with eggs and vanilla extract. Gradually adding the flour mixture yields a dough that is thick and smooth, with chocolate chips folded in for bursts of chocolate flavor.
Baked at 400°F, these cookies develop a soft, slightly chewy texture that holds the chocolate chips nicely. The use of two types of sugar adds depth to the sweetness, and the inclusion of cornstarch and cake flour helps keep the cookies tender and less dense. Variations include using brown butter, adjusting sugar types, and substituting flours for gluten-free options.
The recipe allows for making large cookies around 5.7 ounces each, which bake longer and stay soft with some resting time after baking. Dough can be prepared ahead, refrigerated, or frozen for convenience. The vanilla extract is optional but can enhance the flavor if used.
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
- 1/2 cup unsalted butter cold, cubed
- 1/2 cup light brown sugar dark brown works too!, packed
- 1/4 cup granulated sugar white
- 1 large egg
- 1 egg yolk
- 1 tsp. vanilla extract optional
- 2 cups milk chocolate chips or semi-sweet, amount adjustable
Instructions
- Preheat oven to 400°F. Whisk together All-purpose flour, cake flour, baking soda, baking powder, cornstarch and salt together in a large bowl. Set aside.
- Place cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on a medium-low setting.
- Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds. Cream until light and fluffy, then add in the egg and the egg yolk (and vanilla if using) and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
- With the mixer on low speed, gradually add in the flour mixture. Add it in a little at a time until ingredients are incorporated. Then add in the chocolate chips and mix just until the chocolate chips are incorporated. Turn off the machine.
- Measure out ~6, 5.7 oz. cookies. I like to use a food scale for this but if you don't have one, simply eye-ball it. Cookies will be a little smaller than a fist, huge I know! Keep the cookies nice and tall and don't flatten them. Place cookies on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
- Bake cookies for 10-12 minutes or until the tops are golden brown. The secret is to pull them out before you think they are done. (See recipe notes if your cookies are gooey)
- Let them rest on the cookie sheet for at least 15-30 minutes. It's hard to wait. Trust me, I've been there. Place the cookies on a cooling rack to finish cooling completely. Enjoy with a big tall glass of milk!
Notes
- For a nuttier flavor, brown the butter before mixing into the dough, adding a splash of milk to compensate for moisture loss.
- Let cookies rest on the baking sheet for at least 15 minutes after baking to reduce gooeyness and improve texture.
- Dough can be refrigerated for 2-3 days; bring to room temperature before baking.
- Unbaked dough balls freeze well for up to 3 months; thaw larger balls before baking or bake smaller ones from frozen.
- Vanilla extract is optional; omission aligns with some bakery styles, but adding it enhances flavor.
- If cookies spread too much, try adding a few tablespoons more flour to the dough.
- For gluten-free versions, substitute flours with a 1-to-1 gluten-free baking flour mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 609kcal | 30% |
| Carbohydrates | 84g | 28% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 350mg | 15% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 561IU | 11% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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