If you’re seeking the ultimate bakery-style cookie, look no further than Kroll’s Kookies. These thick, chewy, chocolatey delights strike the perfect balance between gooey centers and crisp, golden edges—exactly what every cookie lover dreams of. Packed with rich chocolate chips and a special dash of flaky sea salt on top, each bite feels just a little bit extra-special. This recipe turns a classic treat into a truly unforgettable indulgence, ideal for sharing (or not!) with family and friends. Once you make Kroll’s Kookies, there’s no turning back.
Ingredients You’ll Need
You only need a handful of familiar pantry staples to make a batch of Kroll’s Kookies, and each one plays a starring role. These simple ingredients combine to give you unmatched flavor, texture, and appearance—trust me, every scoop and sprinkle matters!
- Unsalted butter, softened: Makes the cookies rich and tender while allowing you to control the saltiness.
- Light brown sugar, packed: Adds a deep, caramel-like sweetness and gives the cookies that signature chewy texture.
- Granulated sugar: Helps the Kroll’s Kookies spread just right and creates crisp edges.
- Large eggs: Bind everything together and add moisture for that soft, irresistible crumb.
- Vanilla extract: Brings a warm, aromatic flavor that enhances every bite.
- All-purpose flour: Provides structure so your cookies stay thick and satisfying.
- Cornstarch: Secret weapon for ultra-soft centers and that perfect bakery texture.
- Baking soda: Ensures a gentle rise for those plump, picture-perfect Kroll’s Kookies.
- Salt: Balances the sweetness and intensifies the chocolate flavor.
- Semi-sweet chocolate chips: Melty pockets of chocolate in every bite—absolutely essential.
- Mini chocolate chips: Fill in all the little gaps for extra gooey, chocolatey goodness throughout.
- Flaky sea salt, for topping (optional): A final flourish that takes the flavor of Kroll’s Kookies over the top.
How to Make Kroll’s Kookies
Step 1: Prep Your Baking Sheets and Preheat
Start by preheating your oven to 375°F (190°C)—getting it nice and hot ensures you’ll get those golden edges with soft centers. Line two baking sheets with parchment paper; this not only prevents sticking, but also makes cleanup a breeze. A little prep now means you can dive right into cookie bliss later.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with the brown and granulated sugars until the mixture looks fluffy and light, about 2–3 minutes. Don’t rush this step! Proper creaming is the groundwork for those thick, soft Kroll’s Kookies we all crave.
Step 3: Add Eggs and Vanilla
Crack in your eggs one at a time, beating well after each to ensure everything is smooth and glossy. Then pour in the vanilla extract. Now your dough base will smell as heavenly as it tastes.
Step 4: Whisk Together the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Whisking breaks up lumps and sprites everything evenly, which means your Kroll’s Kookies bake consistently every single time.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, stirring until just combined—don’t overmix, or your cookies might turn out tough. You’re aiming for thick, dreamy dough ready to cradle all those chocolate chips!
Step 6: Fold in Both Kinds of Chocolate Chips
Here’s where the magic happens: gently fold in both the semi-sweet and mini chocolate chips. Every scoop of dough will be loaded with oozing, melty chocolate—exactly what sets Kroll’s Kookies apart.
Step 7: Shape and Bake
Scoop out large balls of dough (around 3 tablespoons each) and place them on your prepared sheets, leaving plenty of room—these cookies spread as they bake. For an extra-special look, press a few more chocolate chips on top before sliding them into the oven. Bake for 9–11 minutes, just until the edges are golden but the centers still look slightly underdone.
Step 8: Cool and Add Flaky Salt
Let the cookies cool on the baking sheet for about 5 minutes—they’ll firm up but stay soft inside. While they’re still warm, sprinkle with flaky sea salt if you love that sweet-salty combination. Then transfer to a wire rack and do your best not to eat them all at once!
How to Serve Kroll’s Kookies
Garnishes
A light sprinkle of flaky sea salt is my go-to for making Kroll’s Kookies taste gourmet—plus, those glittery crystals just look beautiful. You could also drizzle them with melted chocolate or even a touch of caramel for special occasions. A dusting of powdered sugar is pretty, too, if you like your cookies with a little extra sweetness.
Side Dishes
Nothing beats a cold glass of milk, of course! These cookies also shine with a scoop of vanilla ice cream sandwiched in between, or nestled beside a bowl of fresh berries for a fancier dessert plate. For grown-ups, try pairing Kroll’s Kookies with espresso or even a sweet dessert wine—trust me, it’s as indulgent as it sounds.
Creative Ways to Present
Stack your Kroll’s Kookies high on a gorgeous cake stand, tuck them into cellophane bags tied with twine for edible gifts, or arrange them in a circle on a platter for family movie nights. For extra pizzazz, set out bowls of chocolate sauce, sprinkles, or mini marshmallows and let everyone make their own ultimate cookie creation.
Make Ahead and Storage
Storing Leftovers
If you (somehow!) have leftover Kroll’s Kookies, keep them fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days—just remember to separate layers with parchment if you’re stacking them to avoid any sticking or smushing.
Freezing
To enjoy Kroll’s Kookies any time your heart desires, freeze the baked cookies in a single layer on a tray until firm, then transfer to a zip-top bag or airtight container. For the freshest results, you can also freeze unbaked dough balls—just bake them straight from the freezer, adding a minute or two to the bake time. Either way, your cookies will last up to 3 months.
Reheating
Warm up your cookies in a 300°F (150°C) oven for 3–5 minutes to restore that just-baked texture and melt those chocolate chips all over again. If you’re short on time, a quick 10-second spin in the microwave does the job, too—hello, gooey chocolate!
FAQs
What makes Kroll’s Kookies different from regular chocolate chip cookies?
It’s all about texture! The secret blend of cornstarch and two types of chocolate chips gives Kroll’s Kookies unbeatable chewiness and chocolatey goodness in every single bite. Plus, the optional sprinkle of sea salt elevates them into a bakery-worthy treat.
Can I substitute the chocolate chips with other mix-ins?
Absolutely! While the classic Kroll’s Kookies are famous for their double-chocolate chips, you can customize with peanut butter chips, white chocolate, chopped nuts, or dried fruits. Just keep the total add-in amount similar so the dough’s texture stays perfect.
Is it really necessary to chill the dough?
Chilling is optional, but it’s a total game changer if you love your cookies thick and extra chewy! A quick 30-minute chill firms up the dough, prevents too much spreading, and amps up the flavor.
How do I get my cookies to look bakery-perfect?
For those iconic, Instagram-worthy Kroll’s Kookies, press extra chocolate chips on top of each dough ball just before baking. A sprinkle of flaky sea salt or a drizzle of melted chocolate doesn’t hurt, either!
Can I make these cookies gluten-free?
Yes! Just swap out the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. The rest of the ingredients work just as well and you’ll still get that signature Kroll’s Kookies texture.
Final Thoughts
Once you pull a batch of Kroll’s Kookies from the oven, you’ll see why they’re such a favorite. There’s truly nothing like the warm chocolate chips, the soft middles, and the hint of sea salt on top. I hope you’ll fall in love with them too—don’t be surprised if these cookies quickly become a most-requested classic in your own kitchen!
