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.
Servings 6 large cookies (nutrition information based off 1/2 cookie)
Calories 360kcal
Equipment
- Cooling rack
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 (8 Tbsp.)
- 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.
Instructions
- 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 attachement. Turn the mixer on a medium-low setting.
- 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 blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
- Keep the mixer on low speed & gradually add in the flour mixture. Slowly and carefully 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.
- 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. No need to spray the cookie sheet with baking spray.
- Optional: Double up your baking sheet: flip one baking sheet upside down and place the other sheet that your cookie dough is on on top of that. This ensures the bottoms won't brown too much. It's a fun tip!
- 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. 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
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.
To measure out the flours, use the spoon and level method. 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.
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
Serving: 1large cookie | Calories: 360kcal