If you’ve ever dreamed of biting into a cookie so delightfully soft, giant, and packed with melty milk chocolate chips that it feels like a warm hug from the inside, then you are going to absolutely love Kroll’s Giant Milk Chocolate Chip Cookies Recipe. This recipe has quickly become my go-to when I want to impress friends (or simply treat myself) because it nails that perfect combination of chewy, buttery, and chocolatey in one glorious, oversized cookie. It’s straightforward to whip up but delivers a bakery-quality experience every single time. Trust me, once you try these, you’ll be hooked just like I am!
Ingredients You’ll Need
The magic behind Kroll’s Giant Milk Chocolate Chip Cookies Recipe lies in how these simple ingredients come together to create that perfect cookie texture and flavor. Each component has a special role, whether it’s the flours lending extra tenderness, the cold butter giving a rich buttery taste, or those generous chocolate chips adding that irresistible gooey sweetness.
- 1 1/4 cup All-Purpose Flour: Provides the basic structure for your cookies, balancing chewiness and softness.
- 3/4 cup Cake Flour: Adds tenderness with its lower protein content, giving the cookie a soft crumb.
- 1 tsp Corn Starch: Helps keep the cookies extra soft and almost melt-in-your-mouth.
- 1/2 tsp Baking Powder: Gives a gentle lift to your cookies, ensuring they rise just enough.
- 1/2 tsp Baking Soda: Works with the acid to create a lovely golden color and slight crispness on the edges.
- 1/2 tsp Salt: Balances the sweetness and enhances the overall flavor complexity.
- 1/2 cup Cold Unsalted Butter: Using cold butter locks in the richness and contributes to the cookie’s thick, pillowy texture.
- 1/2 cup Light Brown Sugar: Adds moisture and a subtle caramel flavor that deepens the cookie’s taste.
- 1/4 cup Granulated Sugar: Balances sweetness and helps with browning for that beautiful golden top.
- 1 Large Egg: Provides structure and moisture, binding everything together perfectly.
- 1 Egg Yolk: Boosts richness and tenderness, ensuring your cookies stay soft inside.
- 1 tsp Vanilla Extract (optional): Adds aromatic warmth that gently enhances all the other flavors.
- 2 cups Milk Chocolate Chips: The star ingredient that gives each giant cookie those irresistible gooey chocolate pockets.
How to Make Kroll’s Giant Milk Chocolate Chip Cookies Recipe
Step 1: Preheat with Confidence
Start by preheating your oven to 400°F (204°C). This higher temperature is key to getting that gorgeous golden top and a soft but cooked-through middle. Make sure your oven is fully heated to give these giant cookies the perfect bake!
Step 2: Dry Ingredients Mix
In a large bowl, whisk together the all-purpose and cake flours, corn starch, baking powder, baking soda, and salt. This step ensures all your leavening agents and thickeners are evenly dispersed so every cookie has consistent texture and rise.
Step 3: Creaming Butter and Sugars
Grab a stand mixer and cream the cold unsalted butter with both the light brown sugar and granulated sugar until the mixture turns light and fluffy. This creaming process traps air, which helps the cookies rise and creates that tender, luscious crumb we’re after.
Step 4: Add Eggs and Vanilla
Mix in the whole egg, egg yolk, and optional vanilla extract. The extra yolk is a secret weapon to richness and chewiness here. Blend until everything is just combined — no need to overmix, as that can toughen the dough.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to your wet mixture while running the mixer on low speed. This gentle incorporation keeps the dough soft and helps avoid overworking the gluten, so your cookies stay tender and thick.
Step 6: Fold in the Milk Chocolate Chips
Switch to a rubber spatula and fold in the delightful milk chocolate chips. Folding rather than mixing at high speed helps ensure the chips remain intact and evenly spread throughout each cookie.
Step 7: Shape Those Giants
Scoop about six large cookie dough balls (approximately 5.7 ounces each) onto a parchment-lined baking sheet. Don’t flatten them — the height is crucial so they bake up with a chewy center and slightly crisp edges.
Step 8: Bake to Perfection
Bake your cookies for 10 to 12 minutes. You’ll know they’re ready when the tops are golden brown but the centers still look slightly soft. That’s what gives them that perfect gooey texture once cooled.
Step 9: Cool and Enjoy
Let your cookies cool on the baking sheet for at least 15 minutes before moving them to a wire rack. This resting time allows them to set up just right, so you get that heavenly soft middle without them falling apart.
How to Serve Kroll’s Giant Milk Chocolate Chip Cookies Recipe
Garnishes
A sprinkle of flaky sea salt on top after baking can take these cookies to the next level by intensifying the chocolate and balancing sweetness. Alternatively, a small dollop of whipped cream or a drizzle of caramel makes for an indulgent finish that’s sure to wow anyone you share them with.
Side Dishes
Serve your giant cookies with a cold glass of milk, a scoop of vanilla ice cream, or even a cup of rich coffee or hot chocolate. The creamy contrast of these pairings beautifully complements the buttery, chocolatey warmth of the cookies.
Creative Ways to Present
For parties or special occasions, why not sandwich two cookies with a scoop of ice cream for the ultimate homemade cookie ice cream sandwich? Or crumble a cookie over your favorite sundae for bursts of chewy chocolate goodness in every bite. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They stay soft and chewy for up to four days, perfect for those moments when you want a quick chocolate chip cookie fix without the wait.
Freezing
You can freeze the dough balls before baking or freeze baked cookies themselves. For dough, freeze on a tray then transfer to a zip-top bag for up to three months. When you’re ready, bake straight from frozen with an extra couple minutes added to the baking time. Baked cookies freeze well too—just thaw at room temperature and enjoy!
Reheating
A quick zap in the microwave for 10 to 15 seconds restores that freshly baked warmth and gooey chocolate goodness. You can also warm them gently in an oven preheated to 300°F (150°C) for a few minutes to refresh that soft exterior and melty center.
FAQs
Can I substitute the milk chocolate chips with dark or white chocolate?
Absolutely! While milk chocolate chips are authentic to Kroll’s Giant Milk Chocolate Chip Cookies Recipe, swapping in dark or white chocolate chips adds variety and lets you customize to your personal taste.
Why use both all-purpose and cake flour?
The combination helps achieve the ideal texture — all-purpose flour gives structure, while the cake flour ensures a softer, tender crumb, resulting in that melt-in-your-mouth feel these giant cookies are known for.
Is cold butter necessary or can I use softened butter?
Cold butter is really important here because it creates pockets of steam during baking that help the cookies puff up beautifully and stay thick. Softened butter can cause the dough to spread too much and flatten out the cookies.
Can I make these cookies vegan or gluten-free?
While this exact recipe isn’t vegan or gluten-free, you could experiment with plant-based butter substitutes and gluten-free flour blends. Just note this may change texture, so some trial and error could be needed to get it just right.
How do I prevent my cookies from spreading too much?
Use cold butter, measure your flour accurately, and avoid flattening the cookie dough balls before baking. Also, chilling the dough for 30 minutes before baking can help keep your cookies nice and thick.
Final Thoughts
If you’re ready to create giant cookies bursting with melty milk chocolate and a tender crumb that feels like a homemade hug, Kroll’s Giant Milk Chocolate Chip Cookies Recipe is the absolute way to go. It’s simple, satisfying, and will quickly become a staple in your baking repertoire. You owe it to yourself to try these — trust me, one bite and you’ll be asking when you can make them again!
Print
Kroll’s Giant Milk Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 6 giant cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Kroll’s Kookies are giant, soft, and chewy chocolate chip cookies made with a blend of all-purpose and cake flour for the perfect texture. These cookies feature a rich buttery base combined with both brown and granulated sugars enhanced by milk chocolate chips for indulgent bites. Baked at a high temperature to achieve a golden brown top with a tender center, they make a delightful treat for any occasion.
Ingredients
Dry 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
Wet Ingredients
- 1/2 cup Cold Unsalted Butter
- 1/2 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract (optional)
Add-ins
- 2 cups Milk Chocolate Chips
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) to ensure it reaches the correct temperature for baking the cookies to a perfect golden brown.
- Mix dry ingredients: Whisk together all-purpose flour, cake flour, corn starch, baking powder, baking soda, and salt in a large bowl until well combined to create the dry flour mixture.
- Cream butter and sugars: In a stand mixer, cream the cold unsalted butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a soft cookie texture.
- Add eggs and vanilla: Add the large egg, egg yolk, and vanilla extract (if using) to the creamed mixture and mix until fully incorporated and smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients on low speed, mixing just until combined to avoid overworking the dough.
- Fold in chocolate chips: Gently fold in the milk chocolate chips using a rubber spatula to evenly distribute them throughout the dough.
- Scoop the dough: Using a large cookie scoop or spoon, portion out six large dollops of dough (approximately 5.7 oz each) onto a parchment-lined baking sheet. Do not flatten the cookie dough balls to maintain their thickness.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes until the tops are a golden brown color, ensuring the centers remain soft and chewy.
- Cool before serving: Allow the cookies to cool on the baking sheet for at least 15 minutes before transferring them to a cooling rack to finish cooling. This helps the cookies set and prevents breaking.
Notes
- Cold butter helps create a thicker cookie with a better texture.
- Using a combination of all-purpose and cake flour results in a tender yet sturdy cookie.
- Do not flatten cookie dough before baking to keep cookies thick and chewy.
- Allow cookies to cool on the baking sheet to set properly before moving.
- Vanilla extract is optional but enhances flavor.
