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You’re going to love these delicious chocolate chip cookies! This is Donna Kelce’s recipe and I was blown away by how delicious these cookies turned out!
For more of my favorite cookie recipes, check out these Mrs. Fields’ chocolate chip cookies and chocolate crinkle cookies.
WHO IS DONNA KELCE?
Donna Kelce gained fame as the mother of NFL players Travis Kelce, the tight end for the Kansas City Chiefs, and Jason Kelce, who plays as the center for the Philadelphia Eagles.
She recently shared her famous chocolate chip cookie recipe, and it is truly incredible! They’re crispy around the edges and chewy in the center. They’re also not too sweet because the cookies contain chopped pecans.
INGREDIENT NOTES & SUBSTITUTIONS
See the recipe card below for ingredient quantities and complete instructions.
- Chocolate Chips – Mama Kelce recommends using the Ghirardelli brand, but if you don’t have it on hand, I’m sure she won’t mind if you used a different brand. You’ll need both white and milk chocolate chips for this recipe.
- Pecans – Although these are optional, I recommend adding it so the cookies don’t turn out too sweet.
- Flour – You’ll need both all-purpose flour and cake flour.
TOP TIPS
- Make sure to refrigerate the cookie dough for a minimum of 3 hours but preferably overnight.
- Do not bake the cookies for too long otherwise, they will turn out dry and too crunchy. I recommend baking them for 12-14 minutes, it’s perfectly fine if the center is not completely set when you take them out of the oven. The cookies will set while they cool.
- Serve the cookies warm for best results.
STORAGE
Place any leftover cookies in an air-tight container and keep them at room temperature for up to 3 days. I highly recommend heating them in the microwave for a few seconds before serving.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Donna Kelce’s Chocolate Chip Cookies
Ingredients
- 1 ½ cups unsalted butter , melted
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 cup granulated sugar
- 1 ½ cups brown sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda, dissolved in two tablespoons of hot water
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons Kosher salt
- 1 cup Ghirardelli white chocolate chips
- 1 cup Ghirardelli milk chocolate chips
- 1 cup chopped pecans, optional
Instructions
- Melt the butter and allow it to cool for at least 15 minutes.
- In a large bowl, combine the all-purpose flour, cake flour, baking powder, salt, and ground cinnamon. Set it aside.
- Add the brown sugar, granulated sugar, and melted butter to the bowl of a stand mixer and mix for 3-4 minutes. Make sure to scrape the sides and bottom of the bowl.
- Add the egg and egg yolk and mix until combined.
- Combine the baking soda and two tablespoons of baking soda and add it to the butter mixture along with the vanilla extract.
- Add the flour mixture to the butter mixture 1/2 cup at a time. Mix until it forms a cookie dough, and then fold in the chocolate chips and chopped pecans.
- Refrigerate the cookie dough for a minimum of 3 hours but preferably overnight.
- Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
- Scoop 1 ½ tablespoons of the cookie dough onto your prepared baking sheet, spacing them about 3 inches apart.
- Bake for 12-14 minutes. it's perfectly fine if the center is not completely set when you take them out of the oven. The cookies will set as they cool.
- Serve warm and enjoy!
Notes
- Make sure to refrigerate the cookie dough for a minimum of 3 hours but preferably overnight.
- Do not bake the cookies for too long otherwise, they will turn out dry and too crunchy. I recommend baking them for 12-14 minutes, it’s perfectly fine if the center is not completely set when you take them out of the oven. The cookies will set while they cool.
- Serve the cookies warm for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
