Mama Kelce’s Chocolate Chip Cookies
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Take your chocolate chip cookies to the next level with semi-sweet chips, white chocolate chips, pecans, and just a hint of cinnamon.
I know what you are thinking; another chocolate chip cookie recipe? I’m not sure you can ever have too many chocolate chip cookie recipes because while they all have a basic sense of similarity they are also so different.
My favorite recipe is Cook’s Illustrated Perfect Chocolate Chip Cookie with brown butter. Another winning recipe is Cream Cheese Chocolate Chip Cookies with a richness coming from the cream cheese. For an extra dose of chocolate Nutella Chocolate Chip Cookies are a good bet.
No matter what cookie recipe you go for most people are looking for one with a lot of chocolate chips. That’s what really makes these cookies. Since Mama Kelce’s Chocolate Chip Cookies have several types of chips I was excited to give them a try.
Who is Mama Kelce?
Donna Kelce is the mother of Travis and Jason Kelce who were playing on opposite teams for Super Bowl 57. Right before the Big Game Mama Kelce gave her sons a container of her chocolate chip cookies. The recipe was them published in People magazine and people went wild for the cookies with two types of chips and pecans.
This cookie recipe is loaded with ingredients you probably already have in your pantry like butter, brown sugar, granulated sugar, eggs, and vanilla. It’s also made with a combination of all purpose flour and cake flour to give the cookies a tender, chewy crumb.
How do you make cake flour?
If you don’t have cake flour at home don’t worry! You can easily make it. Simply measure out one cup of all purpose flour. Then remove 2 tablespoons of the flour. Replace the removed flour with 2 tablespoons of cornstarch.
One thing that’s different from many other cookies is that this recipe uses both baking powder and baking soda to give the cookies more texture. Then it uses the combination of milk chocolate chips and white chocolate chips.
Can I use different types of chips?
I think in this case you need to be careful changing the types of chips. I would definitely keep the white chocolate chips in the recipe. However, if you want to substitute semisweet or dark chocolate chips in place of the milk chocolate chips I think it would reduce the sweetness of the cookies which wouldn’t necessarily be a bad thing.
After mixing the dough together these cookies need to chill. I tried them both baked as soon as they were mixed and after being chilled for several hours. It turns out the cookie holds it’s shape better and the flavor is better once the cookies are chilled.
I recommend scooping out the dough and placing it on a baking sheet before chilling so all you have to do is pop the scoops on a cookie sheet and bake. It makes it difficult to scoop when you chill the dough in a bowl.
Ingredients:
- salted butter (while I usually say you can use unsalted, I would stick with salted in this recipe)
- light brown sugar
- granulated sugar
- egg
- vanilla extract (this is an important flavor so don’t skip it)
- hot water
- baking soda
- all purpose flour
- cake flour (see note on making your own cake flour if you don’t have any)
- baking powder
- salt
- cinnamon (make sure to use the cinnamon but you can increase or decrease to your preference)
- white chocolate chips
- milk chocolate chips
- pecans
To make the cookies first melt the butter. Allow it to cool for 10 minutes. Add the brown sugar and granulated sugar to the melted butter and mix for 1-2 minutes or until the mixture is light and fluffy. Add the eggs and the vanilla to the bowl and mix until well combined.
In a small bowl combine the hot water and the baking soda and mix until it dissolves. Add to the butter mixture and mix well.
In another bowl combine the all purpose flour, cake flour, baking powder, salt, and cinnamon. Slowly add the flour mixture to the butter mixture, mixing well after each addition.
Fold in the milk chocolate chips, white chocolate chips, and pecans. Use a medium (2 tablespoon) cookie scoop and scoop the dough onto a parchment lined baking sheet. Chill in the refrigerator for at least 1 hour or up to 24 hours.
When ready to make preheat the oven to 350 degrees. Place the cookie dough balls on a cookie sheet 2 inches apart. Bake for 10-12 minutes or until the cookies are golden brown. Remove from the oven and let cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
These cookies were outrageously good! They are crispy on the edges, chewy in the middle, and filled with milk chocolate and white chocolate goodness. The crunchy pecans are just the cherry on top of these cookies.
I shared with a few friends and they all raved about these cookies. Don’t sleep on these! They may just be your new favorite cookie recipe.
How do you store these cookies?
Store the cookies in an air tight container for up to 5 days. You can also wrap them in plastic wrap and place in a freeze bag and freeze for up to 3 months.
Mama Kelce’s Chocolate Chip Cookies
Equipment
Ingredients
- 1 1/2 c. salted butter 3 sticks, melted
- 1 1/2 c. light brown sugar
- 1 c. granulated sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 2 Tablespoons hot water
- 1 teaspoon baking soda
- 2 c. all purpose flour
- 1 c. cake flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 c. white chocolate chips
- 1 c. semisweet chocolate chips
- 3/4 c. pecan pieces chopped
Instructions
- Place the butter in a microwave safe bowl and heat for 45 seconds. Mix and heat an additional 15-20 second or until the butter has just melted. Mix and let cool 10 minutes.
- Place the butter, brown sugar, and granulated sugar in a large mixing bowl and beat for 2 minutes or until light and fluffy.
- Add in the eggs and vanilla and mix well.
- In a small bowl combine the hot water and baking soda. Mix until dissolved. Pour into the butter mixture and mix well.
- In another mixing bowl combine the all purpose flour, cake flour, baking powder, salt, and cinnamon.
- Slowly add the flour mixture to the butter mixture and mix until well combined.
- Fold in the white chocolate chips, semisweet chocolate chips, and the pecans.
- Using a 2 tablespoon cookie scoop, scoop the dough onto a parchment paper lined baking sheet.
- Refrigerate for at least 2 hours or up to 24 hours.
- When ready to bake preheat the oven to 350 degrees. Place the dough balls on a baking sheet at least 2 inches apart.
- Bake for 12-14 minutes or until the cookie is baked through and the edges are brown.
- Remove from oven and cool on the baking sheet for 1 minute before removing to a wire cooling rack.
Notes
