Why You Should Make Kroll’s Cookies
Kroll’s Cookies are the kind of treat that whispers sweet nothings to your taste buds. Why settle for ordinary cookies when these giants of the cookie world exist? Seriously, when’s the last time a cookie made you feel like you were floating on a cloud of chocolate goodness? Exactly.
These cookies are a great balance of crispy edges and chewy centers—what more could you ask for? They’re perfect for dunking in milk, sharing with friends, or just keeping all to yourself. No judgement here! 🤷♂️
How to Make Kroll’s Cookies
You don’t need to be a master baker to whip up these delectable cookies. Just roll up your sleeves and follow these simple steps. You’ll be basking in the aroma of freshly baked cookies in no time.
- Gather Your Ingredients: Make sure you have everything on hand.
- Mix the Dry Ingredients: Flour, baking soda, etc. Don’t skip this part!
- Cream the Butter and Sugars: Get that light and fluffy consistency going.
- Incorporate Wet Ingredients: Add those eggs and vanilla.
- Combine Everything: Slowly blend the dry mix and stir in chocolate chips.
- Shape and Bake: Don’t flatten those cookies! Bake them tall and proud.
- Cool and Enjoy: Patience is key—let them rest before you dive in.
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 (you can use less chocolate if you want or go semi-sweet)
Directions
- Preheat your oven to 400°F. Get that temperature nice and toasty.
- Whisk together the all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt in a large bowl. Set this aside; it’s going to be your cookie base.
- Cream the Butter: Place your cubed butter in a stand mixer and turn on medium-low.
- Add brown sugar and mix for 30 seconds, then add white sugar for another 30 seconds. Cream until light and fluffy.
- Toss in the egg, egg yolk, and the vanilla extract if you’re feeling fancy. Blend it all together.
- Turn the mixer down to low and gradually add the flour mixture until everything is just combined.
- Stir in the chocolate chips just until evenly distributed.
- Measure out about 6 cookies (5.7 oz each) onto a cookie sheet. Don’t flatten those bad boys! They’re going to be tall and proud.
- Bake for 10-12 minutes, but remember the magic trick: pull them out before you think they’re done!
- Rest those cookies on the sheet for 15-30 minutes. Then, transfer them to a cooling rack. Try not to eat them all at once. 😋
How to Serve Kroll’s Cookies
The best way to serve Kroll’s Cookies is with a big cold glass of milk! Seriously, it’s the classic combo. You could also try them warm, straight out of the oven, or let them cool and enjoy them at room temperature. And if you’re feeling extra, sprinkle a pinch of sea salt on top for that sweet and salty vibe. Trust me, your taste buds will thank you!
How to Store Kroll’s Cookies
Kroll’s Cookies will stay fresh when you follow these simple storage tips:
- Room Temperature: Place them in an airtight container for up to a week.
- Freezer: Pop them in a freezer-safe bag or container, and they’ll last for about three months. Just thaw and enjoy whenever!
Tips to Make Kroll’s Cookies
- Cold Butter: Use cold, cubed butter for a denser cookie that won’t flatten.
- Don’t Overmix: Once you add the chocolate chips, mix just until incorporated. Over-mixing can lead to tough cookies.
- Parchment Paper: Use parchment or a silicone mat for easy removal and cleanup.
Variations
There’s always room to be creative! Here are a few fun variations to switch things up:
- Nutty Twist: Add some chopped nuts for extra crunch. Walnuts or pecans work wonders!
- Chocolate Fix: Swap the milk chocolate for dark chocolate or even white chocolate chips.
- Add-Ins: Throw in some shredded coconut or dried fruit for a twist.
FAQs
1. Can I use all-purpose flour instead of cake flour?
Absolutely! But if you want those airy textures, mix all-purpose with a bit of cornstarch to mimic cake flour.
2. What if my cookies come out doughy?
Don’t panic! You can bake them a bit longer, but keep an eye on them. Remove them when they’re golden around the edges.
3. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to a few days. Just let it soften a bit before baking for best results.
There you have it! Now you know all about Kroll’s Cookies. Get those baking sheets ready and prepare for some serious cookie happiness! 🍪
Kroll's Cookies
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 large egg yolk
- 1 tsp vanilla extract (optional)
Add-ins
- 2 cups milk chocolate chips (use less chocolate or go semi-sweet if desired)
Instructions
Preparation
- Preheat your oven to 400°F.
- Whisk together the all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt in a large bowl. Set aside.
- Place the cubed butter in a stand mixer and mix on medium-low.
- Add the brown sugar and mix for 30 seconds, then add the white sugar for another 30 seconds, until light and fluffy.
- Incorporate the egg, egg yolk, and vanilla extract, then blend together.
- Gradually add the flour mixture until just combined.
- Stir in the chocolate chips just until evenly distributed.
Baking
- Measure out about 6 cookies (5.7 oz each) onto a cookie sheet, ensuring not to flatten.
- Bake for 10-12 minutes, pulling them out before you think they’re done.
- Allow the cookies to rest on the sheet for 15-30 minutes before transferring to a cooling rack.
Notes
Printable Recipe Card
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