Kroll's Kookies

Giant Chocolate Chip Cookies are thick, fluffy, crispy golden brown on the outside and soft, gooey and chewy on the side. It's the perfect giant cookie.

Course Dessert

Cuisine American

Keyword chocolatechipcookies, cookies, giantcookies

Prep Time 10

Cook Time 10

Cooling time 15

Total Time 35

Servings large cookies

Calories 609kcal

Author Tawnie Graham of Kroll's Korner

Equipment

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.

US Customary - Metric

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!

Video

Notes

Brown butter: to make the cookies using brown butter, follow the recipe the same way, but brown the 8 Tbsp. of butter and allow to cool slightly. Whisk in the sugars, followed by the eggs, vanilla, and then fold in the dry ingredients. You'll need to add a splash of milk to hydrate the dough.
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.

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