Kroll’s Kookies
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Giant Chocolate Chips Cookies: a true love story.
After multiple batches of cookies and a ton of sugar consumed, I have found the best cookie recipe for you to make. No, scratch that. It’s the ultimate chocolate chip cookie.
No…wait. It’s literally your new favorite chocolate chip cookie recipe and you’re going to tell all of your friends about it.
Seriously once you make these you’ll be forwarding the recipe to your mom, sister, grandma, Aunt, cousin, best friend, third cousin twice removed and tell them it’s the best giant chocolate chip cookie you have ever had in your life.
Okay. Wow, the build up is getting intense!
But, I promise. These cookies are life changing!
And if you’re ever craving a Single Serve Chocolate Chip Cookie that tastes just like these, I’ve perfected that recipe for you, too!
If you’ve ever been to Levain Bakery in New York, you’ll have a deep appreciation for this cookie. They recently released their Two Chip cookie which is more chocolate chips and no walnuts & this recipe has 2 cups of chocolate chips in it and no walnuts!
Also, if you live in Fresno, California (where I am from!) you might be familiar with Crave Cookies here in town.
They deliver warm, giant cookies straight to your door. It’s pretty amazing.
My goal was to create my own cookie recipe for you (Kroll’s Kookies!) but using those two cookies as inspiration. There are plenty of other copycat Levain bakery cookie recipes you can find online & I wanted mine to be different.
So, if you love a soft and chewy chocolate chip cookie recipe that is giant, thick, loaded with chocolate chips and has the most gooey warm center ever, you’ve found the right blog post.
(For the full recipe, scroll down to the recipe card below)
- All-Purpose Flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- Cake Flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You can find cake flour in most grocery stores, usually on the top shelf.
- Corn Starch: Seems weird to add cornstarch to cookies, right? But cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
- Baking Powder: leavening agent for the cookie.
- Baking Soda: Another leavening agent but about four times as strong as baking powder.
- Salt: Don’t ever forget the salt! Salt is so great in baking because it intensifies the body’s ability to taste the sweetness of the sugar. Yum! We want that.
- Butter: Cold, unsalted butter is used in this recipe. Not melted or frozen or room temperature. Cold butter straight from the fridge. This can be a confusing step in many recipes and possibly recipes have conflicting opinions on this, but this cookie is best with cold butter.
- Light brown sugar: I recommend light brown sugar in this giant cookie recipe as opposed to the dark. However you can use either! I use more brown sugar than granulated white because it results in a more moist, soft and chewy cookie.
- Granulated white sugar: Even though we’re using more brown sugar than white, the white is still necessary. It helps these giant chocolate chip cookies spread a little bit so they don’t look like baseballs!
- 1 whole egg (egg yolk + egg white): at room temperature. Using room temperature eggs can help result in a lighter and fluffier cookie.
- 1 egg yolk (just the yolk, no white): Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.
- Milk Chocolate Chips: We love this cookie with milk chocolate chips best, but you can use any chocolate you prefer: dark, semi sweet etc.
You could even make them with half chocolate chips and half walnuts, yum!
This recipe also does not include vanilla extract because rumor has it Levain Bakery doesn’t add vanilla in theirs. However, you can always add in 1 tsp. vanilla. I’ve tested and it’s delicious!
(For the full recipe, scroll down to the recipe card below)
- Preheat the oven to 400°F.
- Whisk together the All-purpose flour, cake flour, baking soda, baking powder, cornstarch and salt together in a large bowl. Set aside.
- Place the cubed butter into the bowl of a stand mixer and secure the paddle attachment. Add the sugars and cream the butter and sugar together.
- Then add in the egg and the egg yolk and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
- On low speed, gradually add in the flour mixture.
- Then add in the chocolate chips and mix just until the chocolate chips are incorporated.
- Measure out ~6, 5.7 oz. cookies. I like to use a food scale for this but if you don’t have one, simply eye-ball it. Cookies will be a little smaller than a fist, huge I know! Keep the cookies nice and tall and don’t flatten them.
- Bake all 6 cookies on a cookie sheet at a time.
- Bake cookies for 10-12 minutes. The tops will be golden brown and the secret is to pull them out before you think they are done. Barely baked is best!
- Let them rest on the cookie sheet for at least 15 minutes. It’s hard to wait. Trust me, I’ve been there.
- Transfer the cookies on a cooling rack to finish cooling completely. Cameron likes the cookies 15 minutes after they have come out of the oven and I like the cookies best 45 min-1 hour later! Enjoy with a big tall glass of milk!
These Ultra thick cookies with soft and chewy centers have a few secrets:
- Use a mix of both All-Purpose flour and cake flour: I’ve tested without cake flour and the cookie is more dense. It’s still delicious, but I just love the cake-y center when using a combination of both flours.
- Optional step to double up the cookie sheets: Double panning is a tip to slow the heat to the bottom of the cookie. To do so, simply flip a cookie sheet upside down. Then, place another cookie sheet on top of it (so the bottoms are touching). Place your cookies on top of the top sheet and bake your cookies!
- Pull the cookies out before you think they are done (10-12 min for most ovens): The cookies will continue to cook a little once you pull them out of the oven and let them cool. Plus, I personally want a super gooey and soft center and if you do too please do not over bake these beauties!
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- No need to chill the dough: Many cookie recipes out there say it’s key to chill the dough, but not for this recipe. We don’t have time for that, haha!
- Add an extra egg yolk: It’s just science. Adding in 1 whole egg (egg + white), plus an extra egg yolk (with no white) results in a chewy, delicious, amazing cookie.
- Make each cookie GIANT: 6 oz. to be exact. Using a food scale is easiest but you can also eyeball it. I like to pinch the tops of the cookies to keep them nice and tall. Do not flatten them or use a cookie scoop or disher to scoop out onto your cookie sheet.
- You can make the cookies smaller. Adjust baking time as needed.
- No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe. It resulted in a very similar product and I thought it was better than the 100% All-Purpose cookie.
- To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
- Once again, I have also tested this recipe using 100% All Purpose Flour. The cookie seemed more dense, but still resulted in a delicious cookie recipe. I still recommend using cake flour or “making” cake flour if you can’t find it in stores.
- Yes, these cookies freeze beautifully! Freeze them once they have cooled in a Ziplock baggie, Stasher bag, or freezer friendly container.
- They will freeze for up to 3 months.
- To thaw, I like to leave them out on the counter for 30-60 minutes. Or to speed things up you can pop them in the microwave for ~30 seconds.
Yes. I did test a gluten free version out myself! To make them gluten free: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour . The cookies are very similar in taste and appearance and a great option for those who need GF cookies!
Yes, you can double the recipe. Be sure to follow the measurements exactly, use a large enough stand mixer for all of the dough to fit. You can also use the original recipe and make smaller cookies.
Can I make these if I don’t have a stand mixer?
Use a hand-mixer on low speed if you do not have a stand mixer.
What can be better than soft chocolate chip cookies?! Happy baking!
I’m spilling my favorite cookie secrets to help make your cookies perfect every single time!
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Kroll’s Kookies
Ingredients
- 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 (dark brown works too!)
- 1/4 cup white granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp. vanilla extract (optional, see recipe notes)*
- 2 cups milk chocolate chips** (you can always use less chocolate if you want) (or semi-sweet. )
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400°F. Whisk together All-purpose flour, cake flour, baking soda, baking powder, cornstarch and salt together in a large bowl. Set aside.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
- Place cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on a medium-low setting.1/2 cup cold, unsalted butter, cubed
- Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds. Cream until light and fluffy, then add in the egg and the egg yolk (and vanilla if using) and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.1/2 cup light brown sugar, packed, 1/4 cup white granulated sugar, 1 large egg, 1 egg yolk, 1 tsp. vanilla extract (optional, see recipe notes)*
- With the mixer on low speed, gradually add in the flour mixture. Add it in a little at a time until ingredients are incorporated. Then add in the chocolate chips and mix just until the chocolate chips are incorporated. Turn off the machine.2 cups milk chocolate chips** (you can always use less chocolate if you want)
- Measure out ~6, 5.7 oz. cookies. I like to use a food scale for this but if you don't have one, simply eye-ball it. Cookies will be a little smaller than a fist, huge I know! Keep the cookies nice and tall and don't flatten them. Place cookies on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
- Bake cookies for 10-12 minutes or until the tops are golden brown. The secret is to pull them out before you think they are done. (See recipe notes if your cookies are gooey)
- Let them rest on the cookie sheet for at least 15-30 minutes. It's hard to wait. Trust me, I've been there. Place the cookies on a cooling rack to finish cooling completely. Enjoy with a big tall glass of milk!
Equipment
Video
Notes
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- Make ahead: you can make the dough in advance and keep in the refrigerator for up to 2-3 days. Be sure to bring the dough to room temperature and then bake.
- Freezing: you can freeze unbaked dough balls for up to 3 months. Allow the cookie dough balls to come to room temperature prior to baking since they are so large. Smaller cookie dough balls can be baked from frozen. Baked cookies can be frozen for up to 3 months in a freezer safe baggie or container.
- I listed the vanilla extract as optional because rumor has it Levain Bakery doesn’t add vanilla in theirs. However, you can add in 1 tsp. vanilla. I’ve tested and it’s delicious!
- Feel free to make the cookies smaller in size. May need to bake for a minute or so less since they are smaller.
- My original recipe also called for 3 cups of chocolate chips but after several people made it, 3 seemed to be TOO much. 2 cups seems to be PLENTY for most people.
- No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe. It resulted in a very similar product and I thought it was better than the 100% All-Purpose cookie. To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
- Spoon and level flours by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- If your cookies are coming out flat or spreading, you actually might need to add a few Tbsp. more flour to the recipe.
- GLUTEN FREE: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour . I tested this & cookies are very similar in taste and appearance and a great option for those who need a GF cookie.
Nutrition Information
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.
These are absolutely the best chocolate chip cookies in the world! I have made them twice in a week, and they came out perfectly baked. I followed the recipe EXACTLY as posted, and voila – the perfect cookie! I had not baked cookies in probably 20 years because I never had good luck with them (either overbaked or underbaked, no matter what the recipe told me to do). Something told me to try this recipe, and I’m so glad I did! Tawnie, thank you so much for sharing this recipe!
Jen OMG I want to cry this is so sweet!! Thank you so much for making these and I’m so happy you had success with them. Now I’m craving a fresh batch! mmmm. Thanks again!! xo, Tawnie
That was the sweetest comment from Jen. I can’t wait to make them either. I don’t suppose I could use dark chocolate chips instead of semi sweet? I’m not a milk chocolate fan when it comes to my cookies. Would dark be too much and am I better of with semisweet? I have a huge container thanks to Sam’s club and my husband.
any chocolate you prefer will work ๐
Hi! Iโm about to make this but wondering how to store them in room temperature and how long? Thanks in advance!
Hi! In an air tight container or baggie for up to 3 days ๐
These cookies are fantastic i have made the big version multiple times but wanting to make them normal cookie sized for a birthday party. I was wondering if you knew how many normal sized cookies I could get from one batch? Thank you so much for this fantastic cookie recipe!
Thank you soo much ๐ I have only ever made them in the 6 giant cookie size! I am sure you could get about 16-18.
These are the best cookies ive tried!! Theyโre perfectly sweet and cakey, i baked them in my airfrier oven with the baking mode at 390F. They turned out perfect!
So glad you enjoyed them, thank you for making! Love that you used the air fryer oven! smart! ๐
Love these cookies! Iโm wondering how I could make a red velvet version? Is that possible?
thank you sooo much ๐ you might like this recipe! https://krollskorner.com/recipes/desserts/red-velvet-crinkle-cookies/
Wow i tried this recipe and i got the consistency of the cookie that I like. Crunchy on the outside soft in the inside. <3 I want to try browning the butter. Does it have the same consistency?
Thank you soo much! I think browning the butter will result in a different cookie, I actually somehow haven’t tested it out yet I’ve been meaning to!
I found these to be very dry. I went through to see if I accidentally halved the butter, but didn’t make any mistakes. With all these great comments, I feel compelled to try again. The only thing I regret is not using good quality chips (I used tollhouse). Maybe that’s what went wrong? These were so dry they sucked the spit out of my mouth.
Hi there! oh no! Dry? I have never heard that about these cookies before. I wonder if you used too much flour? I don’t think the chocolate chips would really make the difference.
Delicious! Making for the second time today! Krollโs cookies will definitely remain in my chocolate chip cookie baking rotation. Thank you for the recipe!
look at those beauties! thank you so much Dianne!
Hi could I use this dough recipe for stuffing other items inside like caramel or chocolate fudge syrup? Would it be recommended to bake at 375 for 15-20 minutes?
Thank you!
I bet that would be yummy! I can’t say for sure on baking temp & time because I haven’t tried. To me, 20 minutes seems like a very long time.
The recipe gave me the height and thickness I was looking for in a cookie. But in terms of taste and texture it was a bit too much cakey for my taste, as if I was eating a fluffy brownie/cupcake even, not a cookie. Also a little under on the sweetness. Have to change the measurements I guess thanks!
its a very thick giant cookie that’s for sure! sorry the flavor wasn’t quite there for you. what kind of chocolate chips did you use?
These cookies are amazing!