Kroll’s Kookies Recipe
If you’re dreaming about perfect, bakery-style cookies with gooey chocolate pockets and the kind of chewy texture that makes you swoon, let me introduce you to Kroll’s Kookies. This recipe transforms everyday ingredients into melt-in-your-mouth masterpieces that hit every nostalgic note a homemade cookie should. Whether you’re whipping them up for a party, sharing with family, or sneaking one fresh from the tray with your afternoon coffee, Kroll’s Kookies are bound to become your new favorite treat to bake and devour.
Ingredients You’ll Need
The magic of Kroll’s Kookies comes from a handful of classic ingredients. Each one has a role to play: creating that soft center, buttery richness, and the perfect golden hue. Let’s break down the essentials you’ll need for cookie bliss.
- Unsalted butter, softened: This gives the cookies a rich, creamy flavor and helps create the dreamy chewy texture.
- Brown sugar, packed: Adds moisture and a deep, caramel-like sweetness that’s just irresistible.
- Granulated sugar: Lends the perfect hint of crispness to the edges for balanced bite.
- Large eggs: These bind everything together, giving structure while keeping things moist.
- Vanilla extract: Just a splash transforms the whole batch with unmistakable warmth.
- All-purpose flour: The backbone of the dough, providing body to each cookie.
- Baking soda: Helps the cookies rise just enough for that gorgeous, slightly domed look.
- Baking powder: Works with the baking soda for the most tender bite.
- Salt: Balances the sweetness and amplifies the chocolatey goodness.
- Semi-sweet chocolate chips: The star of the show! Plenty of gooey chocolate in every bite.
- Chopped walnuts (optional): Add crunch and a rustic touch if you like a nutty surprise.
- Flaky sea salt for topping (optional): A sprinkle on top wakes up all the flavors and adds a bit of bakery flair.
How to Make Kroll’s Kookies
Step 1: Get Ready to Bake
Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper, which ensures your Kroll’s Kookies release easily and brown beautifully without sticking or burning on the bottom.
Step 2: Cream the Butter and Sugars
With your biggest mixing bowl and lots of enthusiasm, cream together the softened butter, brown sugar, and granulated sugar. Take your time here—beat until the mixture turns pale and fluffy. This step is the secret to those crave-worthy, tender cookies!
Step 3: Incorporate Eggs and Vanilla
Next, crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. These ingredients not only hold your dough together but turn every bite of your Kroll’s Kookies into pure comfort food.
Step 4: Whisk and Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Now, gradually add these dry ingredients to the wet mixture. Mixing slowly is key—this keeps your dough tender and avoids overworking the flour.
Step 5: Fold in Chocolate Chips and Walnuts
Gently stir in the semi-sweet chocolate chips and, if you’re feeling nutty, the chopped walnuts. At this point, try not to sneak too many chocolate chips from the bowl—a difficult task, I know!
Step 6: Portion the Dough
Using a large cookie scoop or a 1/4-cup measuring cup, portion out generous balls of dough and place them at least 2 inches apart on your prepared baking sheets. Space means cookies can spread and bake evenly for that perfect thick-yet-tender center.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes. Keep an eye out—the edges should be golden, but the centers will still look a teensy bit soft. That’s your cookie magic moment! Sprinkle with flaky sea salt right after they come out if you’re into that sweet-salty combo.
Step 8: Cool and Enjoy
Let your Kroll’s Kookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to finish cooling (or at least as long as you can resist). The aroma will have everyone circling the kitchen for a taste test.
How to Serve Kroll’s Kookies
Kroll’s Kookies Garnishes
While these cookies are stunning as is, a pinch of flaky sea salt on top takes them into “psst, where did you get these?” territory. For a fun touch, try dipping half of a cookie in melted chocolate and letting it set, or dust with a light shower of powdered sugar for a festive look.
Side Dishes
Nothing pairs better with Kroll’s Kookies than a tall glass of ice-cold milk—or for grown-ups, a cappuccino or even a splash of Irish cream. For parties, create a dreamy dessert board with sliced fruit, caramel sauce, fresh berries, or vanilla ice cream on the side. The contrast in temperature and flavor is unbeatable!
Creative Ways to Present
If you really want to make Kroll’s Kookies a showstopper, stack them high on a gorgeous cake stand, tuck them into parchment-lined tins for gifting, or sandwich two cookies with a layer of vanilla or coffee ice cream for an outrageous treat. Visiting friends will rave, and you’ll be the cookie hero of any occasion.
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container on the counter and they’ll stay soft and flavorful for up to four days—if they last that long! Just keep them out of direct sunlight and away from heat, so the chocolate stays set and the centers don’t dry out.
Freezing
Kroll’s Kookies are ideal for freezing at just about every stage. Freeze dough balls on a tray, then transfer to a zip-top bag for fresh cookies anytime. Baked cookies can also be frozen (once fully cooled) in airtight containers for up to three months. Just remember to lay parchment between layers, so they don’t stick together.
Reheating
If you crave that “just-baked” vibe, pop a frozen or day-old cookie into the microwave for 10 to 15 seconds. The chocolate gets gooey, the center softens up, and you might just convince yourself they’ve come straight from the oven!
FAQs
Can I make Kroll’s Kookies without nuts?
Absolutely! The walnuts are completely optional, so you can leave them out for a nut-free classic or swap in pecans or even toffee bits if you want to switch things up.
Why should I chill the dough?
Chilling helps the flavors develop and gives your cookies a thicker, chewier texture. If you love that bakery-cookie height, a 30-minute rest in the fridge is the way to go, but they’re still delicious baked right away if you just can’t wait.
What’s the best way to measure flour for Kroll’s Kookies?
For consistent results, spoon your flour into the measuring cup and level off with a knife. Too much flour can lead to cakier cookies—but if you follow this guide, you’ll get the perfect soft-and-chewy result every time.
Can I use different types of chocolate?
Definitely! Mix things up with milk chocolate, dark chocolate chunks, or even white chocolate chips. That’s the fun of Kroll’s Kookies: they’re endlessly adaptable to whatever you (or your snack cravings) love best.
How do I know when the cookies are done?
Keep an eye out for golden brown edges while the centers remain a bit soft—they’ll firm up as they cool. Overbaking is the enemy here, so pull them when they look slightly under-baked for the chewiest results.
Final Thoughts
There’s just something heartwarming about sharing a batch of Kroll’s Kookies, whether it’s with friends, family, or simply for your own late-night treat. If you’re craving that unbeatable combination of gooey chocolate and homemade comfort, give these cookies a try—you’ll be reaching for this recipe again and again!
Print
Kroll’s Kookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Kroll’s Kookies are the epitome of classic chocolate chip cookies, with a touch of sea salt for that perfect sweet-salty balance. Soft and chewy on the inside, golden and crispy on the edges, they are a true delight for your taste buds.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-Ins:
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- Flaky sea salt for topping (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet mixture until combined.
- Fold in Mix-Ins: Fold in chocolate chips and walnuts if using.
- Bake: Scoop dough into large balls and place on prepared baking sheets. Bake for 10–12 minutes until golden.
- Finish: Sprinkle with flaky sea salt if desired. Cool before serving.
Notes
- For bakery-style cookies, chill the dough for 30 minutes before baking.
- These cookies freeze well and can be reheated in the microwave for a fresh-from-the-oven taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
