Go Back

Kroll's Cookies

Thick, chewy cookies filled with gooey chocolate goodness, perfect for sharing or keeping all to yourself!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

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 (dark brown works too!)
  • 1/4 cup white granulated sugar
  • 1 large egg
  • 1 yolk egg yolk
  • 1 tsp vanilla extract (optional)
Chocolate Chips
  • 2 cups milk chocolate chips (or semi-sweet; feel free to use less if you wish!)

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Add the large egg, egg yolk, and vanilla extract. Blend well and scrape down any butter stuck to the paddle.
  5. Gradually incorporate the flour mixture with the mixer on low to avoid a flour explosion. Once combined, fold in the chocolate chips.
Baking
  1. Measure out approximately 6 oz. of dough for each cookie and place them on a cookie sheet lined with parchment or a silicone mat.
  2. Bake for about 10-12 minutes, removing them just before fully baked to allow them to continue cooking on the sheet.
  3. Let the cookies rest on the sheet for 15-30 minutes before transferring to a cooling rack.

Notes

Store cookies in an airtight container at room temperature for about a week, or refrigerate for longer freshness. Freeze for up to 3 months, layered with parchment paper to prevent sticking.