Imagine thick, gooey chocolate chip cookies that hit that perfect spot between crispy edges and soft, fudgy centers — that’s what you get with Kroll’s cookies. This recipe takes everything we love about classic cookies and dials it up, using a blend of flours, a double hit of eggs, and plenty of melty chocolate. It’s the kind of treat that feels nostalgic and luxurious at the same time, making Kroll’s cookies a go-to for impressing friends, family, and, let’s be honest, yourself.

Ingredients You’ll Need

The ingredient list for Kroll’s cookies is refreshingly straightforward, but trust me, each one is thoughtfully chosen. The mingling of cake and all-purpose flours delivers that dreamy, thick texture, while the butter and duo of sugars create a rich, caramelized flavor. Here’s what you’ll want to gather before you get started:

All-Purpose Flour (1 1/4 cup): The sturdy backbone that gives these cookies their classic chew and structure.
Cake Flour (3/4 cup): For a melt-in-your-mouth, tender bite that lifts Kroll’s cookies just above the ordinary.
Corn Starch (1 tsp): Helps create that soft, thick bakery-style center every great cookie needs.
Baking Powder (1/2 tsp): Gives a gentle lift, ensuring the cookies stay thick and puffy.
Baking Soda (1/2 tsp): Balances the rise and adds subtle browning for flavor depth.
Salt (1/2 tsp): Essential for brightening and scaling up all the delicious flavors here.
Cold, Unsalted Butter, Cubed (1/2 cup): Using it cold and in chunks is the secret to those signature craggy tops!
Light Brown Sugar, Packed (1/2 cup): Brings caramel notes and moisture; dark brown sugar works too for extra depth.
White Granulated Sugar (1/4 cup): Gives structure and classic cookie sweetness.
Large Egg (1): Binds everything together and keeps the cookies rich.
Egg Yolk (1): Adds even more chewiness and decadence — don’t skip this step!
Vanilla Extract (1 tsp, optional): A cozy hit of flavor you won’t want to miss, although it’s optional.
Milk Chocolate Chips (2 cups): For pools of melty chocolate in every bite; use less if you like things a touch less sweet, or swap for semi-sweet for a deeper flavor.

How to Make Kroll’s cookies

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. This step combines all the leaveners and helps distribute them evenly for cookies that bake up thick and soft throughout.

Step 2: Cream the Butter

Pop your cold, cubed butter into the bowl of a stand mixer fitted with the paddle attachment. Turn your mixer to medium-low and let it work its magic for about 30 seconds. The chilly butter will create little pockets of steam as the cookies bake, resulting in those irresistible, craggly tops Kroll’s cookies are known for.

Step 3: Add the Sugars and Eggs

Add the light brown sugar to your mixer and cream it with the butter for about 30 seconds, followed by the granulated sugar for another 30 seconds. Cream everything together until the mixture looks light and fluffy. Now, toss in your egg, the extra yolk, and the vanilla if using. Blend until it all comes together into a smooth, creamy batter (don’t forget to scrape the paddle if anything gets stuck!).

Step 4: Combine the Wet and Dry

With the mixer running on low speed, slowly add in the flour mixture a little at a time. It helps create a thick, cookie-dough texture without overmixing. Once the flour is just combined, pour in your mountain of chocolate chips and mix until they’re just incorporated. At this point, your dough should be thick, light, and bursting with chocolatey goodness.

Step 5: Shape the Cookies

Time for the fun part: shaping those signature huge Kroll’s cookies. Measure out about six dough portions, each weighing roughly 5.7 ounces (about the size of a small fist), using a food scale if you have one or just eye-ball it. Keep these “cookie mountains” tall and don’t flatten them. Place them on a baking sheet lined with parchment or a silicone mat, giving them plenty of room to spread.

Step 6: Bake the Cookies

Bake your cookies for 10 to 12 minutes, watching for edges that are golden brown but centers that still look slightly underbaked. That’s the trick — pull them out when you think they’re just shy of ready for that gooey melt. If you love gooey centers, resist the urge to bake a minute longer!

Step 7: Cool and Enjoy

Patience is key here. Let the cookies rest on the baking sheet for at least 15 to 30 minutes so they finish setting and won’t fall apart. Transfer to a cooling rack if you like, but these are best enjoyed a little warm with a cold glass of milk. And just try to resist the aroma while they cool — it’s nearly impossible!

How to Serve Kroll’s cookies

Garnishes

If you want to take your Kroll’s cookies over the top, try adding a pinch of flaky sea salt right after baking. It makes the chocolate pop and adds an irresistible contrast. For a holiday feel, dust them lightly with powdered sugar or drizzle a little melted chocolate on top once cooled.

Side Dishes

Kroll’s cookies are pure comfort with a tall glass of cold milk, but they also pair beautifully with a scoop of vanilla ice cream for a dreamy cookie sundae. Looking for something more grown-up? Serve them alongside a cup of espresso or coffee for a sophisticated sweet treat.

Creative Ways to Present

Ready to show off? Stack Kroll’s cookies in a rustic tower on a cake stand, tie bakery twine around a bundle for gifting, or cut them in halves or quarters for a cookie platter at parties. They also make the ultimate frozen treat sandwich with a scoop of your favorite ice cream pressed between two cookie halves.

Make Ahead and Storage

Storing Leftovers

If by some miracle you have any Kroll’s cookies left, keep them in an airtight container at room temperature. They’ll stay soft and chewy for 2 to 3 days. For best results, add a slice of bread to the container — it helps maintain their perfect texture.

Freezing

These cookies freeze like a dream! You can freeze the dough balls before baking or store baked cookies wrapped tightly in plastic and foil. When freezing the dough, place shaped cookie dough balls on a sheet to freeze, then transfer to a bag for up to three months. Bake straight from frozen, just add an extra minute or two to the time.

Reheating

To enjoy Kroll’s cookies warm, pop them in a 300°F oven for about 5 minutes or microwave a single cookie for 10 to 15 seconds. This brings back that fresh-from-the-oven gooeyness and revives the chocolate chips.

FAQs

Can I use only all-purpose flour instead of cake flour?

Yes, you can, but using both all-purpose and cake flour is what gives Kroll’s cookies their signature thick and soft texture. Cake flour makes them extra tender, so if you swap it out, expect your cookies to be a bit chewier but still delicious.

Why do I need to use cold butter?

Cold cubed butter slows down the spreading during baking and creates those patchy, bakery-style tops that make Kroll’s cookies stand out. It also keeps the centers extra thick and gooey.

Can I make smaller Kroll’s cookies?

Absolutely! While the giant size is fun and impressive, you can portion smaller cookies — just watch the bake time and reduce it so the centers don’t overcook. Keep them piled tall rather than flat to retain that incredible chew.

How do I know when the cookies are done?

Kroll’s cookies should look golden around the edges and slightly pale (even a bit underdone) on top when you pull them from the oven. They’ll finish setting up as they cool, giving you that melt-in-your-mouth center.

Can I add nuts or other ingredients?

Definitely! Chopped toasted walnuts or pecans are fantastic in Kroll’s cookies. You can also swirl in peanut butter chips, butterscotch, or even a smidge of cinnamon for a fun twist. Just don’t overload the mix-ins or the cookies may not hold together as well.

Final Thoughts

If you’re ready for a cookie that’s thick, decadent, and loaded with chocolatey satisfaction, you have to try Kroll’s cookies. It really is one of those recipes you’ll turn to again and again, whether it’s for a cozy night in or a standout bake sale treat. So gather your ingredients, grab your mixer, and treat yourself to something truly special!