Description
Kroll’s Kookies are classic, chewy chocolate chip cookies featuring a perfect balance of buttery sweetness and rich semisweet chocolate chips, with an optional crunch from walnuts. These homemade treats are quick to prepare and bake, making them an irresistible favorite for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer for 2-3 minutes, until the mixture is smooth and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Add Chocolate Chips and Walnuts: Fold in the semisweet chocolate chips and chopped walnuts (if using) evenly through the cookie dough.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the cookie edges turn golden brown and the centers look set but still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your freshly baked Kroll’s Kookies with a glass of milk or your favorite beverage.
Notes
- For softer cookies, remove from the oven closer to 8 minutes; for crunchier edges, bake closer to 10 minutes.
- Walnuts are optional; you can substitute with pecans or omit nuts entirely for a nut-free version.
- Ensure butter is softened to room temperature for best creaming results.
- You can store cookies in an airtight container at room temperature for up to 5 days.
- To freeze dough, form balls and freeze on a baking sheet, then transfer to a freezer bag; bake directly from frozen adding 1-2 minutes to baking time.
