Kroll's Cookies
Deliciously tall and chewy cookies with crispy edges, perfect for dunking in milk.
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
For best results, serve Kroll's Cookies warm with a glass of cold milk. Follow storage tips to keep them fresh.