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Kroll's Kookies

Kroll's Kookies

Emily
Giant chocolate chip cookies that are crispy on the edges, soft and gooey in the center. These bakery-style cookies use a special flour blend and two-stage baking for perfect results.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling time 2 hours
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 cookies
Calories 520 kcal

Equipment

  • Stand mixer with paddle attachment
  • Baking sheets
  • Parchment paper
  • Medium mixing bowls
  • Rubber spatula

Ingredients
  

  • 1 ¼ cups all-purpose flour spooned and leveled
  • ¾ cup cake flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup cold unsalted butter cubed (8 tablespoons)
  • ½ cup light brown sugar packed
  • ¼ cup white granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract optional
  • 2 cups milk chocolate chips or semi-sweet
  • sea salt flakes for finishing, optional

Instructions
 

  • Preheat oven to 400°F and line two baking sheets with parchment paper. In a medium bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • Cream cold butter in stand mixer with paddle attachment on medium-low for 30 seconds. Add brown sugar and mix 30 seconds, then add granulated sugar and mix 30 more seconds until combined.
  • Add egg and egg yolk one at a time, mixing until just incorporated. Scrape down bowl. Mix in vanilla extract if using.
  • Add dry ingredients in two additions on low speed, mixing just until no dry streaks remain. Fold in chocolate chips by hand with rubber spatula.
  • Portion dough into 6 large balls (3-4 oz each). Place on baking sheets 3 inches apart. Chill at least 2 hours or overnight.
  • Bake at 400°F for 5 minutes, then reduce to 375°F and bake 7-10 more minutes until edges are set but centers look slightly underbaked.
  • Cool on pan 5 minutes, then transfer to wire rack. Sprinkle with sea salt flakes if desired. Serve warm or store in airtight container.

Notes

  • For best results, weigh your flour or spoon and level to avoid dry cookies
  • Keep butter cold until mixing to prevent excessive spreading
  • Don't skip chilling time - it's essential for thick, bakery-style cookies
  • Cookies continue to set as they cool, so pull them when centers still look slightly raw
  • Freeze unbaked dough balls for up to 2 months and bake from frozen, adding 2-3 minutes
Keyword Kroll's Kookies