Why Kroll’s Cookies Are a Must-Bake
If you’re on the hunt for a cookie that stands out from the rest, Kroll’s Cookies should be at the top of your list! 🍪 These cookies are not just your average treats; they’re thick, chewy, and filled with gooey chocolate goodness. Trust me, once you make these, you’ll find it hard to resist going back for seconds (or thirds). Plus, they’re great for sharing—if you can bring yourself to part with them!
Why Make This Recipe
So, why should you whip up a batch of Kroll’s Cookies? For starters, they’re incredibly easy to make, even if you don’t consider yourself a baking wizard. They call for simple ingredients that you probably already have in your pantry. These cookies create the ideal balance between tender and chewy, providing that perfect texture in every bite.
Bonus: They’re versatile! You can adjust the amount of chocolate chips to suit your cravings. A double dose of chocolate? Yes, please! 😋
How to Make Kroll’s Cookies
Let’s get down to the nitty-gritty of whipping up these delightful cookies. The process is straightforward, and you’ll be rewarded with some seriously delicious treats!
- Preheat Your Oven: First things first, crank that oven up to 400°F.
- Whisk away: Grab a large bowl and whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set this mix aside for now.
- Creaming the Butter: Put your cubed, cold butter into your stand mixer and use the paddle attachment. Cream for about 30 seconds before adding in the brown sugar. Mix for another 30 seconds, then add the white granulated sugar and cream it all until fluffy.
- Eggs-cellent Addition: Toss in your large egg and egg yolk, along with the vanilla if you’re feeling fancy. Blend until mixed well and scrape down any butter stuck to the paddle.
- Flour Power: With the mixer on low, gradually incorporate the flour mixture. Take it slow, okay? We don’t want a flour explosion! Once everything is nicely mixed, fold in those chocolate chips.
- Cookie Time: Measure out approximately 6 oz. of dough for each cookie (think fist-sized here). Plop them onto a cookie sheet lined with parchment or a silicone mat.
- Bake It Up: Pop them in the oven for about 10-12 minutes, but remember: the trick is to pull them out just before they’re fully done. They’ll continue cooking on the sheet!
- Patience is Key: Let the cookies rest on the sheet for 15-30 minutes. Then transfer them to a cooling rack. Trust me, those few minutes are worth the wait!
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 cold, unsalted butter, cubed
- 1/2 cup light brown sugar, packed (dark brown works too!)
- 1/4 cup white granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp. vanilla extract (optional, see recipe notes***)
- 2 cups milk chocolate chips (or semi-sweet; feel free to use less chocolate if you wish!)
How to Serve Kroll’s Cookies
Serve these beauties warm alongside a big, tall glass of milk for the instant nostalgia of childhood. You can also plate them up for dessert at a party or bake them for a friend who’s feeling a bit down. Sharing is caring, but let’s be honest; saving them all for yourself isn’t a crime either! 🤫
How to Store Kroll’s Cookies
Kroll’s Cookies can be stored in an airtight container at room temperature for about a week. If you want to keep them fresh longer, toss them in the fridge! You can also freeze them for up to 3 months. Just make sure you separate the layers with parchment paper, so they don’t stick together.
Tips to Make Kroll’s Cookies
- Don’t overmix: Once you add the flour mixture, mix just until combined. This keeps them soft.
- Scoop wisely: Either use a food scale for uniform cookies or eyeball it—a little extra cookie dough never hurt anyone, right?
- Experiment: Feel free to mix in nuts, oats, or even a swirl of peanut butter to make these cookies your own. Get creative! 🥜
Variations
Want to mix things up? Here are a couple of fun ideas:
- Nutty Delight: Add chopped walnuts or pecans for a crunchy twist.
- Holiday Flavors: Incorporate some peppermint extract during the holidays for a festive spin on your cookies.
FAQs
1. Can I use gluten-free flour?
Absolutely! Just ensure you have a good gluten-free blend. The texture may differ slightly, but they’ll still be delicious.
2. How do I know when my cookies are done?
Look for a golden-brown top. You want them to look slightly underbaked when you take them out—they’ll firm up as they cool.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough, wrap it tightly, and refrigerate for up to 72 hours. Just let it sit at room temp for about 15 minutes before baking.
Now go on and bake those Kroll’s Cookies—you won’t be disappointed! 🍪✨
Kroll's Cookies
Ingredients
Method
- Preheat your oven to 400°F.
- In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream the cold butter for about 30 seconds. Add the brown sugar and mix for another 30 seconds, then add the granulated sugar and cream until fluffy.
- Add the large egg, egg yolk, and vanilla extract. Blend well and scrape down any butter stuck to the paddle.
- Gradually incorporate the flour mixture with the mixer on low to avoid a flour explosion. Once combined, fold in the chocolate chips.
- Measure out approximately 6 oz. of dough for each cookie and place them on a cookie sheet lined with parchment or a silicone mat.
- Bake for about 10-12 minutes, removing them just before fully baked to allow them to continue cooking on the sheet.
- Let the cookies rest on the sheet for 15-30 minutes before transferring to a cooling rack.