Mama Kelce's Chocolate Chip Cookie Recipe

5 from 5 votes

Mama Kelce's Chocolate Chip Cookie Recipe

Loaded with white chocolate chips, milk chocolate chips, nuts, and a hint of cinnamon, Mama Kelce's chocolate chip cookies are famous for a reason!

Prep Time10

Cook Time14

chill3

Total Time3 24

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 179kcal

Author: Brandy Nelson

Ingredients

1½ cups sweet cream butter 3 sticks
1½ cups packed light brown sugar
1 cup white sugar
1 large egg + 1 egg yolk
1 Tbsp. vanilla extract
1 tsp. baking soda dissolved in 2 Tbsp. of hot water to activate; microwave water first then stir in baking soda to dissolve
2 cups all purpose flour
1 cup cake or pastry flour
1 tsp. baking powder
1 tsp. cinnamon
1½ tsp. salt
1 cup white chocolate chips
1 cup milk chocolate chips
1 cup chopped pecans optional

Instructions

Melt butter in the microwave in 20-second increments until melted.
Pour into a mixing bowl or stand mixer. Let cool for 15 to 20 minutes.
Add brown and white sugar to the butter mixture and beat with a mixer for a few minutes.
Add egg and egg yolk and mix.
Add vanilla and mix for 30 seconds.
In a small bowl mix 2 Tablespoons of hot water and baking soda together. Add this to the cookie dough and mix.
In a separate bowl, add all-purpose flour, cake flour, baking powder, cinnamon, and salt. Mix to combine. Slowly add this mixture to the wet ingredients and mix.
Stir in all chocolate chips and nuts with a rubber spatula or wooden spoon.
Cover the bowl with plastic and chill for 3-24 hours.
Preheat oven to 350°.
Allow cookie dough to come to room temperature. Line baking sheets with parchment paper and drop cookie dough onto baking sheets. These cookies spread considerably so bake 4-6 cookies at a time.
For regular cookies (about 2 Tablespoons of cookie dough), bake for 10 minutes, or until lightly golden around the edges. For larger cookies (3 Tablespoons), bake for 13 to 15 minutes.
Brandy's Note: these cookies bake up flatter than many of my recipes. Some came out perfectly round, and others looked a little wonky in shape (which, according to images others have shared is normal). To fix this I re-shaped the hot cookies with a spatula. It's easy to do and creates perfectly round cookies. You can see how I did that in my video. The result is perfectly round cookies with great thickness and texture.
Allow cookies to cool on a baking sheet for 3-5 minutes then transfer to a wire cooling rack.

Video

Notes

Store cooled cookies in an airtight container.
This recipe makes 3-4 dozen small cookies and 2 dozen large ones. I made mine 3 Tablespoon-sized and baked them for 14 minutes. I ended up with 2 dozen cookies.
The measurements in this recipe are exactly the same as the original, but I re-wrote the directions. Original recipe credit.

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