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kroll’s cookie recipe Giant Chocolate Chip Cookies 2024

kroll’s cookie recipe Giant Chocolate Chip Cookies 2024

kroll’s cookie recipe Giant Chocolate Chip Cookies 2024

kroll’s cookie recipe Giant Chocolate Chip Cookies 2024

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kroll's cookie recipe acrispycookies

kroll’s cookie recipe Giant Chocolate Chip Cookies 2024

kroll’s cookie recipe Giant Chocolate Chip Cookies 2024

kroll’s cookie recipe Giant Chocolate Chip Cookies 2024

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kroll’s cookie recipe

kroll’s cookie recipe Giant Chocolate Chip Cookies are thick, fluffy, crispy golden brown on the outside and soft, smooth, and chewy on the side. This is a perfect giant cookie.

“Kroll’s Cookie recipe The perfect combination of soft, chewy, and chocolate chip-filled treats.”

But my previous easy Archway cherry chip nougat cookie recipe with few ingredients is also very delicious. If you want the recipe, go to my website Crispy Cookies, and see the ingredients for this recipe.

Ingredients kroll’s cookie recipe

Ingredients kroll's cookie recipe

  • 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
  • 1/2 cup cold, unsalted butter, cubed
  • 1/2 cup light brown sugar, packed
  • 1/4 cup white granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp. vanilla extract (optional)
  • 2 cups milk chocolate chips
Instructions Kroll’s cookie recipe
  • Preheat oven to 400°F. Whisk together flours, corn starch, baking powder, baking soda, and salt.
  • Cream cold, cubed butter, brown sugar, and white sugar in a mixer until light and fluffy.
  • Add egg, egg yolk, and vanilla extract (if using) to the mixture and blend until combined.
  • Gradually add in the flour mixture, then mix in the chocolate chips until just incorporated.
  • Form 6 large cookies and place them on a baking sheet. Bake for 10-12 minutes until golden brown.
  • Let the cookies cool on the sheet for 15-30 minutes before transferring to a cooling rack.
Tips for Making Kroll’s Cookie recipe

Tips for Making Kroll’s Cookie recipe

  1. Flour Combination:
    • Use a mix of All-Purpose and Cake flour to achieve a softer texture in your cookies.
  2. Double Pan Method:
    • Double pan your cookies to slow down the heat transfer to the bottom, resulting in more evenly baked cookies.
  3. Underdone Cookies:
    • Pull the cookies out slightly underdone to maintain a gooey center, which adds to the overall texture and taste.
  4. Resting Time:
    • Allow your cookies to rest after baking to achieve the desired texture. This helps the flavors meld and the cookies to set properly.
  5. No Chilling Required:
    • Unlike some cookie recipes, there’s no need to chill the dough before baking, saving you time and effort.
  6. Customization Options:
    • Get creative by customizing your cookies with different types of chocolate or nuts according to your preference.
  7. Freezing:
    • These cookies freeze exceptionally well for up to 3 months, making them perfect for batch baking and storing for later enjoyment.
Here are some commonly asked questions about Kroll’s Cookie recipe

Kroll’s cookies

  1. Can I freeze these cookies?
    • Yes, these cookies freeze beautifully Once cooled, store them in a Ziplock baggie, Stasher bag, or freezer-friendly container. They will freeze well for up to 3 months. To thaw, leave them out on the counter for 30-60 minutes, or microwave for about 30 seconds for a quicker thaw.
  2. Can I make these cookies gluten-free?
    • Absolutely You can make a gluten-free version by replacing both the All-Purpose flour and Cake flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. The cookies will taste and look very similar, making them a great option for those who need gluten-free options.
  3. Can I double the recipe to make 12 large cookies?
    • Yes, you can double the recipe. Ensure you follow the measurements precisely and use a large enough stand mixer for all the dough. Alternatively, you can use the original recipe to make smaller cookies if you prefer.
  4. Can I make these if I don’t have a stand mixer?
    • Absolutely  If you don’t have a stand mixer, you can use a hand mixer on low speed as an alternative.

What could be better than soft chocolate chip cookies? Happy baking

Equipment Needed for Making Kroll’s Cookie recipe

Equipment Needed for Making Kroll’s Cookie recipe

  1. Baking Sheets:
    • Essential for baking the cookies, these sheets provide a flat surface for even heat distribution.
  2. Stand Mixer:
    • A stand mixer makes it easier to cream the butter and sugar and mix the dough thoroughly, resulting in a consistent texture.
  3. Mixing Bowl:
    • A large mixing bowl is necessary for combining the dry ingredients and mixing the cookie dough.
  4. Cooling Rack:
    • After baking, transfer the cookies to a cooling rack to allow air circulation, preventing them from becoming soggy on the bottom.
Nutrition Information

Serving: 1large cookie, Calories: 609kcal (30%), Carbohydrates: 84g (28%), Protein: 6g (12%), Fat: 29g (45%), Saturated Fat: 17g (106%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 115mg (38%), Sodium: 350mg (15%), Potassium: 87mg (2%), Fiber: 1g (4%), Sugar: 49g (54%), Vitamin A: 561IU (11%), Calcium: 59mg (6%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

 

Notes for Making Kroll’s Cookie recipe

Notes for Making Kroll’s Cookie recipe

  • Let the Cookies Rest:
    • If your cookies are too gooey, let them rest longer. Leave them on the cookie sheet for at least 15 minutes before transferring to a cooling rack. They’ll improve even more if left to sit and enjoy the next day.
  • Make Ahead:
    • Prepare the dough in advance and refrigerate for 2-3 days. Bring the dough to room temperature before baking.
  • Freezing:
    • Freeze unbaked dough balls for up to 3 months. Allow them to come to room temperature before baking. Baked cookies can also be frozen for up to 3 months.
  • Vanilla Extract:
    • Vanilla extract is optional. While Levain Bakery doesn’t use it, adding 1 tsp. enhances the flavor.
  • Cookie Size:
    • Feel free to make smaller cookies, adjusting the baking time accordingly.

Cookie Size:

  • Chocolate Chips Quantity:
    • Original recipe called for 3 cups of chocolate chips, but 2 cups is sufficient for most people.
  • Homemade Cake Flour:
    • If you lack cake flour, create a homemade version using all-purpose flour and corn starch.
  • Spoon and Level Flours:
    • Ensure accurate measurements by spooning flour into the measuring cup and leveling it off.
  • Adjusting Flour Quantity:
    • If cookies are flat or spreading, consider adding a few tablespoons more flour.
  • Gluten-Free Option:
    • Replace both all-purpose and cake flour with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for a gluten-free version.

kroll's cookie recipe Giant Chocolate Chip Cookies 2024

If you love this Kroll’s cookie recipe please give it 5 stars and share this recipe with your family members and friends. I hope you enjoy this Kroll’s Cookie recipe as much as my family and I have. If you have any family recipe stories, share them in the comments. Feel free to share your baked creations by tagging me on Instagram, Facebook, Pinterest, and Twitter with the username crispy cookies. I am so excited to see your delicious baking endeavors.

 

HAPPY BAKING🍪🍪🍪

kroll's cookie recipe acrispycookies

kroll's cookie recipe Giant Chocolate Chip Cookies 2024

kroll's cookie recipe Giant Chocolate Chip Cookies are thick, fluffy,crispy golden brown on the outside and soft, smooth, and chewy on the side.This is a perfect giant cookie.
Prep Time 10 minutes
Cook Time 10 minutes
15 hours
Total Time 35 minutes
Course COOKIE, Dessert
Cuisine American
Servings 6 peoples
Calories 609 kcal

Ingredients
  

  • Ingredients:
  • 1 ¼ cup All-Purpose Flour
  • ¾ cup Cake flour
  • 1 tsp. corn starch
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup cold unsalted butter, cubed
  • ½ cup light brown sugar packed
  • ¼ cup white granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp. vanilla extract optional
  • 2 cups milk chocolate chips

Instructions
 

  • Instructions:
  • Preheat oven to 400°F. Whisk together flours, corn starch, baking powder, baking soda, and salt.
  • Cream cold, cubed butter, brown sugar, and white sugar in a mixer until light and fluffy.
  • Add egg, egg yolk, and vanilla extract (if using) to the mixture and blend until combined.
  • Gradually add in the flour mixture, then mix in the chocolate chips until just incorporated.
  • Form 6 large cookies and place them on a baking sheet. Bake for 10-12 minutes until golden brown.
  • Let the cookies cool on the sheet for 15-30 minutes before transferring to a cooling rack.

Notes

If you love this kroll's cookie recipe please give it 5 stars and share this recipe with your family members and friends. I hope you enjoy this kroll's cookie recipe as much as my family and I have. If you have any family recipe stories, share them in the comments.
Feel free to share your baked creations by tagging me on Instagram, FacebookPinterest, and Twitter with the username crispy cookies. I am so excited to see your delicious baking endeavors.

HAPPY BAKING🍪🍪🍪

Keyword kroll's cookie recipe, vvkroll's cookie recipe Giant Chocolate Chip Cookies

kroll’s cookie recipe Giant Chocolate Chip Cookies 2024

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Katarina Frank

Hi, I'm Katarina!

And A Crispy Cookies is my little space on the internet. I am the author and creator of crispy cookies. I was baking cookies as a hobby.

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