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MAKES 3-4 dozen small cookies and 2 dozen large ones
  • Prep Time
    40 min (plus 3 hrs chilling)
  • Additional Time
    10 minutes
  • Total Time
    3 hours and 50 minutes
INGREDIENTS
  • ¾ cup French butter
  • 1 ½ cups packed light brown sugar
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 2 tablespoons hot water
  • 2 cups all-purpose flour
  • 1 cup cake or pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons kosher salt
  • 1 cup white chocolate chips
  • 1 cup milk chocolate, chopped
  • 1 cup chopped pecans (optional)
  • Flaky sea salt/Fleur de sel, for topping
3-Step Recipes, Dessert

Mama Kelce’s Chocolate Chip Cookies

Mama Kelce’s Cookies are a game-changer for your dessert table! These delicious chocolate chip-style cookies come together quickly, are bursting with rich flavors, and are sure to impress with their unique blend of white and milk chocolate.

STEP 1: Prepare the cookie dough

Melt the butter in a small saucepan over low heat. Be careful not to let the butter brown. Once melted, pour into a mixing bowl or stand mixer and let cool for about 15. Meanwhile, dissolve baking soda in hot water to activate.

Add brown sugar and granulated sugar to the butter mixture and beat on medium speed with a mixer for about 4 minutes. Add egg, egg yolk, vanilla, and baking soda mixture and stir on medium speed for about 3 minutes. Scrape down the sides of the bowl and stir again just to incorporate.

In a separate bowl, whisk all-purpose flour, cake flour, baking powder, cinnamon, and salt. Add this flour mixture to the mixer and stir on low speed to combine. Add in both chocolate chips and nuts (optional). Gently incorporate with a rubber spatula or wooden spoon.

Grab baking sheet and line with parchment paper. Scoop the dough out and let it rest on the sheet. We’re not baking them just yet so you can crowd the sheet. Cover the sheet and chill for 3-24 hours.

STEP 2: bake

When the dough is chilled, preheat the oven to 350°. These cookies spread very easily so I like to bake them when the dough is still cold i.e. don’t let the dough come to room temperature. Line a cookie sheet with parchment paper and place 4 cookie dough onto baking sheets in an off-set pattern (if making 3 tablespoon cookies). Place 9 cookies per sheet if baking 5 tablespoon cookies. These cookies spread considerably so it’s best not overcrowd the sheet.

3 tablespoon cookies should be baked for 15 minutes. 2 tablespoon cookies should be baked for 10 minutes. You’ll know these cookies are done when the edges turn golden brown.

STEP 3: give them a photo finish

When you remove the cookies from the oven, immediately re-shape them into a circle with a spatula, pastry round, or even a large coffee mug! This will give the cookies that perfect round shape. This is easiest to do when it’s still extremely hot and on the flat baking sheet.

After cookies have been shaped, transfer to a wire cooling rack. Evenly coat the tops of the cookie with a pinch of flaky sea salt. Cool for 10 to 15 minutes.

Store cookies in an airtight container.

CHEF’S TIP

These cookies spread best when baked from chilled dough. Letting the dough rest in the fridge for at least 3 hours helps develop the flavors and ensures a nice chewy texture.

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