1. Why are Kroll's Kookies baked at 400°F instead of a lower temperature?

Kroll's Kookies are baked at 400°F to help the outer edges set quickly while keeping the centers soft and gooey. The higher temperature reduces excessive spreading and gives these bakery-style cookies their thick, tall appearance. If baked at a lower temperature, the cookies may spread more and lose their signature height.

2. Can I chill the dough for Kroll's Kookies?

Yes, you can chill the dough for Kroll's Kookies if you prefer an even thicker texture and deeper flavor. Chilling for 30–60 minutes helps solidify the butter and enhances the caramel notes from the brown sugar. However, this recipe works well even without chilling because it already uses cold butter and tall dough mounds.

3. How do I keep Kroll's Kookies soft after baking?

To keep Kroll's Kookies soft, store them in an airtight container at room temperature. You can also add a small piece of bread to the container to maintain moisture. Avoid overbaking, as slightly underbaked centers are key to preserving that soft and chewy texture.

4. Can I make smaller cookies instead of large Kroll's Kookies?

Absolutely. While Kroll's Kookies are known for their oversized bakery-style look, you can divide the dough into smaller portions. Reduce the baking time to about 8–10 minutes and monitor closely. The flavor and soft texture will remain delicious, though the centers may be slightly less gooey due to the smaller size.

Kroll's Kookies – Best Recipe

Name: Kroll's Kookies
Prep time: 10 min
Cook time: PT-492233H16M17S
Total time: 35 min
Cuisine: American
Ingredients: 1 1/4 cups (156 g) all-purpose flour; 3/4 cup (90 g) cake flour; 1 teaspoon (3 g) cornstarch; 1/2 teaspoon (2 g) baking powder; 1/2 teaspoon (3 g) baking soda; 1/2 teaspoon (3 g) salt; 1/2 cup (113 g) cold unsalted butter, cubed; 1/2 cup (100 g) light brown sugar, packed; 1/4 cup (50 g) granulated white sugar; 1 large egg (about 50 g); 1 large egg yolk (about 18 g); 1 teaspoon (5 ml) vanilla extract (optional); 2 cups (340 g) milk chocolate chips or semi-sweet chocolate chips

Description

Kroll’s Kookies are thick, bakery-style chocolate chip cookies with crisp golden edges and irresistibly soft, gooey centers. Made with a blend of all-purpose flour and cake flour, cold butter, and plenty of milk chocolate chips, these oversized cookies deliver rich buttery flavor and indulgent texture in every bite.

Ingredients

Scale

1 1/4 cups (156 g) all-purpose flour
3/4 cup (90 g) cake flour
1 teaspoon (3 g) cornstarch
1/2 teaspoon (2 g) baking powder
1/2 teaspoon (3 g) baking soda
1/2 teaspoon (3 g) salt
1/2 cup (113 g) cold unsalted butter, cubed
1/2 cup (100 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
1 large egg (about 50 g)
1 large egg yolk (about 18 g)
1 teaspoon (5 ml) vanilla extract (optional)
2 cups (340 g) milk chocolate chips or semi-sweet chocolate chips

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt until well combined.
In a stand mixer fitted with a paddle attachment, cream the cold cubed butter for about 30 seconds. Add the brown sugar and granulated sugar, and beat until light and fluffy.
Mix in the egg, egg yolk, and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Do not overmix.
Fold in the chocolate chips evenly throughout the dough using a spatula.
Divide the dough into 6 large portions (about 5.7 ounces or 160 g each) and shape into tall mounds without flattening.
Place the dough mounds on the prepared baking sheet, spacing them apart.
Bake for 10–12 minutes, or until the tops are golden brown and the centers remain slightly soft.
Allow the cookies to cool on the baking sheet for 15–30 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

For extra thick cookies, chill the dough for 30–60 minutes before baking.
Avoid overbaking; the centers should look slightly underdone when removed from the oven.
Use cold butter to prevent excessive spreading and maintain a tall structure.
Store cookies in an airtight container at room temperature for up to 3 days.
Dough balls can be frozen for up to 2 months and baked directly from frozen with 1–2 extra minutes of baking time.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 large cookie
Calories: 609 kcal
Sugar: 48 g
Sodium: 320 mg
Fat: 32 g
Saturated Fat: 19 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 72 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 95 mg