Mama Kelce’s Chocolate Chip Cookies
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At our home, we are devoted Kansas City Chiefs fans. So this year’s Super Bowl was a highly anticipated event at our house. I hosted a Super Bowl party and made a recipe for Mama Kelce’s Chocolate Chip Cookies as part of my menu.
Travis Kelce and Jason Kelce shared Donna Kelce’s recipe on their podcast New Heights before the highly anticipated championship game. When I heard they shared the recipe I knew I had to serve it at my party. My kids were so excited when they learned that I made them.
There 3 things that make these cookies different from the usual chocolate chip cookie recipes. First, they use both milk chocolate and white chocolate chips. Specifically, the Ghiradelli brand.
Next, there is both all-purpose flour and cake flour in the cookies. The last thing is, there is also some cinnamon mixed into the dough. The family LOVED them!
Ingredients to make Mama Kelce’s Chocolate Chip Cookies
- BUTTER
- LIGHT BROWN SUGAR
- GRANUALTED SUGAR
- EGGS
- VANILLA EXTRACT
- BAKING SODA
- ALL-PURPOSE FLOUR
- CAKE FLOUR (OR PASTRY FLOUR)
- BAKING POWDER
- CINNAMON
- SALT
- GHIRADELLI WHITE CHOCOLATE CHIPS
- GHIRADELLI MILK CHOCOLATE CHIPS
- OPTIONAL: PECANS
Hot to make mama kelce’s chocolate chip cookies
Add some melted butter to a large mixing bowl. I use my Kitchen Aid mixer for making these. Then add the brown and granulated sugar to the butter and mix with a mixer for 2 minutes.
Add in the egg and egg yolk, one at a time, mixing after each addition. Add vanilla and mix. Then mix in the dissolved baking soda.
In a separate bowl, whisk the all-purpose flour, cake flour, baking powder, cinnamon and salt. Slowly add the dry ingredients to mixer, scrape sides of bowl as needed. Mix just until combined. Then fold in all chocolate chips and pecans, if desired.
Scoop dough into balls with a cookie scoop and place on a tray. Cover and refrigerator the dough for 3 hours, but it’s best if you can go overnight.
Originally, the recipe called to refrigerate the dough and then scoop it. I found this extremely hard to do. After doing some research, I found it was best to scoop the dough before refrigerating it.
When it’s time to bake the cookies, preheat oven to 350 degrees. Place the scoops of dough onto a cookie sheet, leaving 2 inches between scoops.
Bake at 350 for 13 to 15 minutes until golden brown, but not fully set in the center. Have the cookies cool completely on the baking sheets. Storing leftover cookies in the fridge is best to keep them fresh.
Frequently Asked Questions
Can I substitute butter with margarine or oil?
While you can technically substitute butter with margarine or oil, it will affect the texture and flavor of the cookies. Butter contributes to the flavor and structure of the cookies, so it’s best to stick with butter for this recipe if possible.
Can I add nuts or other mix-ins to the cookie dough?
Yes, you can customize the recipe by adding chopped nuts (such as walnuts or pecans), dried fruit (such as raisins or cranberries), or other mix-ins (such as shredded coconut or toffee bits) to the cookie dough along with the chocolate chips.
How do I achieve a chewy texture in the cookies?
To achieve a chewy texture, make sure not to overbake the cookies. Remove them from the oven when the edges are set but the centers still look slightly underbaked. They will continue to firm up as they cool on the baking sheet.
Can I make small cookies or large cookies?
Yes, you can adjust the size of the cookies by using a smaller or larger cookie scoop. Just keep in mind that the baking time may vary depending on the size of the cookies, so keep an eye on them while they bake.
FOR MORE RECIPES LIKE THIS, TRY:
- Levain Bakery Chocolate Chip Cookies
- Hand Mixed Chocolate Chip Cookies
- Thick and Chewy Chocolate Chip Bars
- Toffee Cashew Cookies
Mama Kelce’s Chocolate Chip Cookies
Real Mom Kitchen
Ingredients
- 1 ½ cups butter melted
- 1 ½ cups light brown sugar
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp vanilla extract
- 1 tsp baking soda dissolved in 2 tablespoons of hot water to activate
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 ½ tsp salt
- 1 cup Ghirardelli white chocolate chips
- 1 cup Ghirardelli milk chocolate chips
- 1 cup chopped pecans optional
Instructions
- Add the melted butter to a large bowl. I use my Kitchen Aid mixer.
- Add brown and white sugar to the butter mixture and mix with a mixer for 2 minutes. Add egg and egg yolk, one at a time, mixing after each addition. Add vanilla and mix.
- Add dissolved baking soda.
- In a separate bowl, add all-purpose flour, cake flour, baking powder, cinnamon, and salt. Whisk together to combine.
- Slowly add the dry ingredients to mixer, scraping down sides. Mix just until combined. Add in all chocolate chips and pecans, if desired. Fold into the batter.
- Scoop the dough into balls with a cookie scoop and place on a tray. Refrigerate the dough for 3 hours, but ideally overnight.
- When it’s time to bake the cookies, preheat oven to 350 degrees.
- Place the scoops of dough onto a cookie sheet, leaving 2 inches between scoops.
- Bake at 350 for 13 to 15 minutes until golden brown, but not fully set in the center. Allow cookies to cool completely on the baking sheets. Store leftovers in the fridge, to keep fresh. Makes 24 cookies with a 1 1/2 Tbsp scoop.
