Mama Kelce's Chocolate Chip Cookies - The World's Food
By The World's Food
Yield: 2 dozen
Time: 2 hours + 1 day rest
These are the cookies Mama Kelce took to Super Bowl week
Ingredients
3
sticks sweet cream butter
1 1/2
cups packed light brown sugar
1
cup white sugar
1
large egg + 1 egg yolk
1
Tablespoon vanilla extract
1
teaspoon baking soda (Dissolve in 2 Tablespoons 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
teaspoon baking powder
1
teaspoon cinnamon
1 1/2
teaspoons salt
1
cup Ghirardelli milk chocolate chips
1
cup Ghirardelli white chocolate chips
1
cup pecans (optional)
Preparation
Step 1
Melt butter in microwave in 20-second increments. Do not overdo this step. It takes about 1 minute for room temp butter
Step 2
Pour butter into mixing bowl and cool 15-20 minutes
Step 3
Add brown and white sugars to butter and mix for 4 minutes. Scrape down sides of bowl
Step 4
Continue mixing and add eggs 1 at a time
Step 5
Add vanilla extract and mix 30 seconds
Step 6
Add dissolved baking soda and mix until smooth, then turn off mixer
Step 7
In a separate bowl, add all-purpose flour, cake flour, baking powder, cinnamon and salt
Step 8
Mix dry ingredients well
Step 9
Slowly add 1/2 cup dry mix to mixing bowl, scraping sides down as you go
Step 10
Add milk chocolate chips, white chocolate chips and pecans (if desired) and blend stir with a wooden spoon
Step 11
Cover mixing bowl with plastic wrap and refrigerate 3 hours to 3 days, the longer the better
Step 12
Remove dough from refrigerator and allow it to warm to room temperature
Step 13
Scoop roughly 2 Tablespoons dough per cookie onto a baking sheet, 6 cookies per sheet, 2 inches apart
Step 14
Bake at 350 F for 13-15 minutes until edges darken and center is puffed up and no longer sheens
Step 15
Remove baking sheet from oven and allow cookies to cool briefly
MY RATING: 7/10
Pros: This recipe results in cookies with crispy edges and chewy centers. The cookies are somewhat flat, possibly because my butter was too warm but more likely due to the baking soda step, have a sweet chocolate flavor from both types of chocolate chips, and have a pleasant cinnamon finish.
Cons: The cookies are a little too salty for me. I would reduce the amount of salt, maybe by using unsalted butter. I also don’t understand the need to “activate” the baking soda, which is not like using yeast in a recipe. This step results in a lot of bubbles forming in the warm water and being released into the air, not into the cookies. I would omit this step and simply add the baking soda to the dough with the baking powder.
Recipe source:
https://fox4kc.com/recipes/make-the-chocolate-chip-cookies-donna-kelce-took-to-super-bowl-week/
Melt butter in microwave in 20-second increments. Do not overdo this step. It takes about 1 minute for room temp butter
Step 2
Pour butter into mixing bowl and cool 15-20 minutes
Step 3
Add brown and white sugars to butter and mix for 4 minutes. Scrape down sides of bowl
Step 4
Continue mixing and add eggs 1 at a time
Step 5
Add vanilla extract and mix 30 seconds
Step 6
Add dissolved baking soda and mix until smooth, then turn off mixer
Step 7
In a separate bowl, add all-purpose flour, cake flour, baking powder, cinnamon and salt
Step 8
Mix dry ingredients well
Step 9
Slowly add 1/2 cup dry mix to mixing bowl, scraping sides down as you go
Step 10
Add milk chocolate chips, white chocolate chips and pecans (if desired) and blend stir with a wooden spoon
Step 11
Cover mixing bowl with plastic wrap and refrigerate 3 hours to 3 days, the longer the better
Step 12
Remove dough from refrigerator and allow it to warm to room temperature
Step 13
Scoop roughly 2 Tablespoons dough per cookie onto a baking sheet, 6 cookies per sheet, 2 inches apart
Step 14
Bake at 350 F for 13-15 minutes until edges darken and center is puffed up and no longer sheens
Step 15
Remove baking sheet from oven and allow cookies to cool briefly
MY RATING: 7/10
Pros: This recipe results in cookies with crispy edges and chewy centers. The cookies are somewhat flat, possibly because my butter was too warm but more likely due to the baking soda step, have a sweet chocolate flavor from both types of chocolate chips, and have a pleasant cinnamon finish.
Cons: The cookies are a little too salty for me. I would reduce the amount of salt, maybe by using unsalted butter. I also don’t understand the need to “activate” the baking soda, which is not like using yeast in a recipe. This step results in a lot of bubbles forming in the warm water and being released into the air, not into the cookies. I would omit this step and simply add the baking soda to the dough with the baking powder.
Recipe source:
https://fox4kc.com/recipes/make-the-chocolate-chip-cookies-donna-kelce-took-to-super-bowl-week/
See It Made!
