Mama Kelce's Chocolate Chip Cookies

4 from 1 vote

Mama Kelce's Chocolate Chip Cookies

Mama Kelce's Chocolate Chip Cookies are a heartwarming take on the classic treat, filled with gooey chocolate chips and made with love. These cookies have the perfect balance of soft and chewy textures, making them irresistible for any occasion. Whether you're baking for family, friends, or yourself, Mama Kelce's recipe guarantees a deliciously comforting experience in every bite!

Course Dessert

Cuisine American

Keyword chocolate chip cookies, cookies

Prep Time 3 15

Cook Time 10

Total Time 3 25

Servings cookies

Calories 359kcal

Author Laura

Equipment

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.

Nutrition