Quick & Sweet: Irresistible Krolls Kookies Recipe for All to Enjoy

Whipping up these delectable krolls kookies sparks pure joy in my kitchen.

Sweet aromas instantly fill the entire space with warmth.

Delightful memories of childhood baking sessions flood my mind.

Crisp edges and soft centers create the perfect texture combination.

Mixing simple ingredients becomes a delicious adventure waiting to unfold.

Each bite promises a magical moment of pure comfort.

Kroll’s Kookies That Are Soft, Chewy, and Fan Favorites

• Quick Precision Baking: Detailed instructions with specific timing (30-second mixing intervals) ensure consistent, professional-quality cookies every single time.
• Gourmet-Style Satisfaction: Professional bakery-level chocolate chip cookies with a special technique of keeping cookies tall for an ultra-luxurious, soft, gooey center that elevates the classic treat.
• Customizable Convenience: Flexible measuring options using either a food scale or eyeballing allow home bakers to adapt the recipe to their kitchen tools and comfort level.

Kroll’s Kookies Ingredient List

• All-Purpose Flour, Cake Flour: Foundational dry mix providing structure and softness to the cookies.
• Cornstarch: Adds extra tenderness and helps create a soft, delicate texture.
• Baking Soda, Baking Powder: Essential leavening agents that help cookies rise and become light.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Provides rich flavor and creates a tender, melt-in-your-mouth texture.
• Brown Sugar, White Sugar: Contribute sweetness and help create a soft, chewy cookie with caramel notes.

• Egg, Egg Yolk: Bind ingredients together and add richness and moisture.
• Chocolate Chips: Classic cookie add-in that provides bursts of chocolatey goodness.

Baking Krolls Kookies from Dough to Golden

Step 1: Warm Up The Oven

Heat your oven to a toasty 400ºF, getting ready for cookie magic.

Step 2: Create Dry Mixture

• All-purpose flour
• Cake flour
• Baking soda
• Baking powder
• Cornstarch
• Salt

Set this fluffy mixture aside.

Step 3: Butter Transformation

Place cubed butter in a stand mixer with paddle attachment.

Cream the butter on medium-low for half a minute until smooth and silky.

Step 4: Sugar Dance

Add brown sugar and mix for 30 seconds.

Then sprinkle in white sugar, continuing to mix until the mixture becomes light and cloud-like.

Step 5: Egg Integration

Drop in whole egg and extra egg yolk.

Mix thoroughly, scraping bowl sides to ensure everything blends perfectly.

Step 6: Combine Dry and Wet

Slowly incorporate dry flour mixture into wet ingredients.

Mix on low speed until completely combined.

Step 7: Chocolate Chip Adventure

Fold chocolate chips into dough, mixing just until distributed evenly.

Step 8: Shape Cookie Mounds

Use a food scale to create 6 cookie dough balls around 5.7 oz each.

Keep them tall and proud – no flattening allowed.

Step 9: Prepare For Baking

Arrange cookie dough balls on baking sheet, giving them breathing room between each mound.

Step 10: Bake To Perfection

Bake for 10-12 minutes until tops turn golden brown.

Pull them out slightly before they look completely done for that dreamy gooey center.

Step 11: Cool And Enjoy

Let cookies rest on baking sheet for 15-30 minutes.

Transfer to cooling rack and allow to cool completely before devouring.

Cookie Tips from the Kroll’s Kitchen Collection

• Use a food scale for consistent cookie sizes, ensuring each batch bakes evenly and looks professional.
• Cream butter thoroughly at medium-low speed to create a smooth, fluffy base that helps cookies maintain their soft texture.
• Keep cookie balls tall during preparation to achieve that signature thick, bakery-style appearance with a gooey center.
• Remove cookies from the oven slightly underbaked to guarantee a soft, moist interior with golden brown edges.
• Allow cookies to rest on the baking sheet for 15-30 minutes before transferring, which helps them set and prevents breaking.

Store Kroll’s Kookies Properly

• Store cooled cookies in an airtight container, placing parchment paper between layers to prevent sticking. Enjoy within 5-7 days for maximum freshness.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe bag. Freeze up to 3 months for later enjoyment. Thaw at room temperature for best texture.
• Warm cookies at 275°F for 3-5 minutes to restore soft, gooey center. Watch carefully to prevent overcooking.
• Heat cookies for 10-15 seconds on medium power. Stop immediately to maintain soft texture and prevent hardening.

Snacks That Match Kroll’s Kookies

• Chocolate Chip Cookie Companions: Rich Red Wine Pairing
• Enjoy a robust Cabernet Sauvignon that complements the chocolate chips' deep sweetness and matches the cookie's buttery richness.
• Milk Fusion Perfection: Creamy Beverage Match
• Select cold whole milk or a chocolate milk variant to create a classic, indulgent flavor connection that enhances the cookie's chocolate notes.
• Sweet Comfort Contrast: Espresso Companion
• Brew a fresh, strong espresso that cuts through the cookie's sweetness and provides a bold, aromatic counterpoint to the chocolate chip flavor profile.
• Dessert Plate Enhancement: Vanilla Ice Cream
• Top the warm cookie with a scoop of vanilla bean ice cream for a temperature and texture contrast that elevates the entire dessert experience.

Kroll’s Kookies with Fun Mix-Ins

• Gluten-Free Chocolate Chip Cookies: Replace all-purpose and cake flour with a gluten-free flour blend, ensuring the same texture and flavor for those with wheat sensitivities.
• Vegan Chocolate Chip Cookies: Swap butter with coconut oil, use a flax egg instead of regular eggs, and select dairy-free chocolate chips to create a plant-based version of the classic cookie.
• Low-Sugar Chocolate Chip Cookies: Reduce brown and white sugar quantities, substitute with monk fruit sweetener or stevia, and use dark chocolate chips with higher cocoa content for a healthier alternative.
• Nutty Chocolate Chip Cookies: Mix in chopped almonds, pecans, or walnuts to add extra crunch and nutritional value, creating a protein-rich and more complex flavor profile.

FAQs

• Why use both all-purpose and cake flour in this recipe?

The combination creates a more tender, softer cookie texture by balancing protein content and providing a more delicate crumb.

• What does cornstarch do in the cookie dough?

Cornstarch helps prevent gluten formation, resulting in a softer, more tender cookie with a smoother, more delicate texture.

• Why should I weigh the cookie dough instead of using a scoop?

Weighing ensures consistent cookie size, even baking, and identical texture across all cookies, which helps achieve professional-looking results.

• How do I know when the cookies are perfectly baked?

Look for golden brown edges and slightly underbaked centers. Remove them when they look almost but not completely done to maintain a gooey, soft middle.

Krolls Kookies Recipe

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4.9 from 11 reviews

• Total Time: 25 minutes
• Yield: 24 1x

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Description

Sweet chocolate chip cookie magic meets German baking tradition in Krolls Kookies, a delightful treat blending rich flavors and nostalgic comfort. Crisp edges, gooey centers, and premium ingredients invite you to savor each delectable bite of homemade happiness.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups milk chocolate chips
• 1 large egg
• 1 egg yolk
• 1/2 cup cold unsalted butter (cubed)

Flour and Dry Ingredients:

• 1 1/4 cups (156 grams) all-purpose flour
• 3/4 cup (90 grams) cake flour
• 1/2 cup (100 grams) light brown sugar (packed)
• 1/4 cup (50 grams) white granulated sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Flavor Enhancers:

• 1 teaspoon vanilla extract (optional)

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Instructions

1. Calibrate the oven temperature to a precise 400ºF for optimal baking conditions.
2. Combine all dry ingredients – all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt – in a spacious mixing vessel. Thoroughly whisk to ensure even distribution.
3. Utilize a stand mixer with paddle attachment to cream the cubed butter, maintaining a medium-low speed for approximately 30 seconds until smooth.
4. Introduce brown sugar into the butter mixture, blending for half a minute. Subsequently, incorporate white sugar and continue mixing until the texture becomes light and aerated.
5. Integrate whole egg and additional egg yolk into the mixture, ensuring complete incorporation. Periodically scrape down the bowl’s interior to maintain consistent blending.
6. Gradually fold the prepared dry ingredient mixture into the wet ingredients, utilizing low-speed mixing to prevent over-working the dough.
7. Gently fold chocolate chips into the developed dough, stirring minimally to maintain ingredient integrity.
8. Portion the cookie dough precisely using a food scale, creating six substantial cookies approximately 5.7 oz each. Maintain a vertical height and resist flattening the portions.
9. Arrange dough balls strategically on a baking sheet, allowing sufficient spacing between each cookie.
10. Roast in the preheated oven for 10-12 minutes, watching for a golden-brown surface. Remove slightly before complete doneness to preserve a delectable, soft center.
11. Allow cookies to rest on the baking sheet for 15-30 minutes, enabling structural stabilization before transferring to a cooling rack for complete temperature reduction.

Notes

• Keep butter at room temperature for easier creaming and better cookie texture.
• Use a food scale for consistent, perfectly sized cookies that bake evenly.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain the tall, thick shape.
• For gluten-free option, substitute all-purpose and cake flour with a high-quality gluten-free flour blend that includes xanthan gum.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 202
• Sugar: 10 g
• Sodium: 98 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 34 mg