If there’s one recipe that never fails to fill my kitchen with irresistible, warm-baked aromas and genuine joy, it’s Kroll’s Kookies. These golden, soft-centered chocolate chip cookies truly define the ultimate classic treat, with a delicate balance of buttery richness, caramel sweetness, and that just-right hint of salt. Rounded out with melty chocolate chips and crunchy walnuts, every bite is pure comfort. Whether you’re baking for friends, a family gathering, or just a cozy night in, Kroll’s Kookies are the crowd-pleasing indulgence you’ll want to make again and again!
Ingredients You’ll Need
The beauty of Kroll’s Kookies lies in their straightforward, everyday ingredients, each playing a crucial role in perfecting the flavor, texture, and signature look of these cookies. Gather these pantry staples and get ready for homemade magic!
- Unsalted Butter (1 cup, softened): The foundation of the dough, giving the cookies their creamy texture and luscious flavor. Room temperature butter blends best!
- Packed Brown Sugar (1 cup): Brings rich molasses notes and creates that soft, chewy texture everyone loves.
- Granulated Sugar (½ cup): Balances the brown sugar with gentle sweetness and encourages crisp edges.
- Large Eggs (2): Bind everything together and add structure for that perfect cookie bite.
- Vanilla Extract (2 teaspoons): Infuses the dough with warm, aromatic flavor that takes the cookies over the top.
- All-Purpose Flour (2 ½ cups): The backbone of the cookie, giving just the right density and crumb.
- Baking Soda (1 teaspoon): Helps the cookies spread and puff for that classic, pillowy shape.
- Baking Powder (½ teaspoon): Adds extra lift so each cookie is light and never dense.
- Salt (½ teaspoon): Balances the sweetness and deepens the rich flavors.
- Semi-Sweet Chocolate Chips (1 ½ cups): The star add-in—delivering gooey, molten chocolate in every bite.
- Chopped Walnuts (1 cup, optional): For a delightful crunch and nutty aroma, perfect if you love a bit of extra texture.
How to Make Kroll’s Kookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F so it’s perfectly hot and ready when your dough is mixed. Line two baking sheets with parchment paper—this makes for easy cleanup and ensures your Kroll’s Kookies slide right off, with no stuck bottoms or burnt edges.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Using a mixer (handheld or stand mixer), cream them together until the mixture is light and fluffy. This step is the secret to those irresistibly soft, tender cookies—don’t rush it!
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Once both eggs are blended in, add the vanilla extract, mixing until just combined for a wonderfully fragrant dough base for your Kroll’s Kookies.
Step 4: Sift and Add Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this mixture to your wet ingredients, mixing just until no streaks of flour remain. Overmixing can make cookies tough, so stop as soon as the dough comes together.
Step 5: Fold in Chocolate Chips and Walnuts
With a spatula, gently fold in the semi-sweet chocolate chips and, if using, the chopped walnuts. Be generous—you want each scoop loaded with goodies! The dough will be thick and studded with chocolate and nuts, just begging to be baked.
Step 6: Scoop and Bake
Use a rounded tablespoon or cookie scoop to drop dough onto your prepared baking sheets, leaving about 2 inches between each cookie. This gives the cookies room to spread without crowding. Bake for 10 to 12 minutes until the edges are lightly golden and the centers still look a bit underdone—this is the trick to ultimate chewiness!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes—this helps them set up perfectly—then transfer to a wire rack to cool completely. Patience is hard when the aroma of Kroll’s Kookies fills the kitchen, but it’s worth it for warm, gooey cookies every time.
How to Serve Kroll’s Kookies
Garnishes
For a bakery-style finish, top the warm cookies with a pinch of flaky sea salt or an extra sprinkle of chocolate chips right after baking. Those simple touches add a pop of flavor and make your Kroll’s Kookies look absolutely irresistible on any dessert table.
Side Dishes
Nothing beats pairing a freshly baked Kroll’s Kookie with a tall, cold glass of milk—classic! For special occasions, try serving them with a scoop of creamy vanilla ice cream or alongside a mug of rich hot chocolate for ultimate comfort food vibes.
Creative Ways to Present
Stack cooled Kroll’s Kookies in a glass jar tied with a ribbon for a homemade gift, or arrange them in a tower on a pretty cake stand for parties. You can even use two cookies to sandwich your favorite ice cream for a show-stopping treat the whole family will love.
Make Ahead and Storage
Storing Leftovers
Your freshly baked Kroll’s Kookies can be stored in an airtight container at room temperature for up to 5 days. They’ll stay soft and delicious—just pop a slice of bread in the container to keep them even fresher!
Freezing
The dough freezes beautifully. Simply scoop the dough into balls, freeze on a baking sheet, then transfer to a resealable bag. When the cookie craving hits, bake straight from the freezer—just add an extra minute or two to the baking time. Baked cookies can also be frozen; wrap well, and they’ll keep for up to 2 months.
Reheating
For that just-baked warmth, pop a Kroll’s Kookie in the microwave for about 10 seconds. The chocolate turns perfectly gooey, making the cookies taste like they were fresh from the oven all over again!
FAQs
Can I omit the walnuts in Kroll’s Kookies?
Absolutely! Walnuts are optional for added crunch and a nutty flavor, but you can easily leave them out or substitute with pecans or even toffee bits for a twist. The texture and overall yumminess of Kroll’s Kookies will still shine.
How do I make the cookies thicker or chewier?
For thicker, chewier Kroll’s Kookies, chill your dough for at least 30 minutes before baking. This helps prevent spreading and enhances that soft, rich center everyone loves.
What if I don’t have parchment paper?
No worries! You can lightly grease your baking sheets with butter or nonstick spray instead. Parchment does make cleanup easier, but your Kroll’s Kookies will bake up great either way.
Can I use milk chocolate chips instead of semi-sweet?
Of course! Milk chocolate chips will give your Kroll’s Kookies a sweeter, creamier chocolate profile. Try dark chocolate for a bolder flavor or mix and match for variety.
How do I prevent my cookies from overbaking?
Keep an eye on the edges: Kroll’s Kookies are ready when the edges look lightly golden but the centers are still soft. They’ll continue to firm up as they cool, delivering that signature chewiness every time.
Final Thoughts
If you’re searching for the perfect crowd-pleasing cookie, look no further than Kroll’s Kookies. These chocolate-laden, golden rounds are pure joy in every bite, and I hope you’ll love baking and sharing them just as much as I do. Give them a try—you’ll be making memories (and plenty of new cookie fans!) in no time.
Print
Kroll’s Kookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the classic goodness of Kroll’s Kookies with this easy-to-follow recipe for chewy and delicious chocolate chip cookies.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add mix-ins: Fold in the chocolate chips and walnuts, if using.
- Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are still soft.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
