Mama Kelce’s Famous Chocolate Chip Cookies! Surprise Ingredients Perfect For A Superbowl Or Wedding.

Donna Kelce has outdone herself with this recipe. It’s a great, and very different, chocolate chip cookie. It has the surprise ingredient of cinnamon in it. This makes a for a semi-oatmeal tasting chocolate chip cookie. There is no other way to describe it. Will she make these for the wedding of her son Travis to Taylor Swift? We can only hope. She did bring them to the football field when her sons were both playing in the Superbowl on opposing sides. When you make them, let me know what you think! Enjoy! 😋

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Here's the recipe:

INGREDIENTS
1 ½ cups sweet cream butter
1 ½ 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 tablespoons 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
1 ½ teaspoons salt
1 cup white chocolate chips
1 cup milk chocolate chips
1 cup pecans (optional)

INSTRUCTIONS
1. Melt butter in the microwave in 20-second increments. Pour into a mixing bowl or the bowl of stand mixer. Let cool for 15 to 20 minutes.
2. Add brown and white sugar to the butter mixture and mix for 4 minutes. Scrape down the sides of the bowl and add eggs, one at a time. Add vanilla and mix for 30 seconds. Then, add dissolved baking soda.
3. In a separate bowl, add all-purpose flour, cake or pastry flour, baking powder, cinnamon and salt, and mix to combine.
4. Slowly add the dry ingredients to the mixer or bowl ½ cup at a time, scraping down the sides. Mix until combined.
5. Add all chocolate chips and pecans, if desired, with a wooden spoon. Fold until combined.
6. Put dough in the refrigerator for at least 3 hours, but ideally overnight. (You can scoop the dough on a cookie sheet in advance of this to give you a headstart or follow instructions below)
7. When it’s time to bake the cookies, preheat the oven to 350°F.
8. Before baking, let the dough come to room temperature (this is optional). Scoop dough onto a cookie sheet (if you didn’t prescoop already), leaving 2 inches between scoops 5 minutes before baking.
9. For small cookies, bake for 10 minutes, or until lightly golden around edges. For larger cookies, bake for 13 to 15 minutes. If you touch the top of the cookie and it bounces back instead of indenting, that means it’s ready.
10. Enjoy!


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