Mama Kelce Cookie
A delightful cookie recipe filled with creamy white and milky chocolate chips, perfect for creating cherished memories with loved ones.
Ingredients
Main Ingredients
- 1.5 cups sweet cream butter, melted and cooled
- 1.5 cups packed light brown sugar
- 1 cup white sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup cake or pastry flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1.5 teaspoons salt
Chocolate
- 1 cup Ghirardelli white chocolate chips
- 1 cup Ghirardelli milk chocolate chips
- 1 cup pecans (optional) adds crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together melted butter, brown sugar, and white sugar until creamy.
- Add egg, egg yolk, and vanilla extract; mix until well combined.
- In a separate bowl, combine all-purpose flour, cake flour, baking powder, cinnamon, and salt.
Mixing the Dough
- Gradually add the dry ingredients to the wet mixture, stirring until the dough thickens.
- Fold in the white chocolate chips, milk chocolate chips, and pecans if using.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spaced apart.
- Bake for 10-12 minutes, until edges are golden but centers are soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
Store the cookies in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. Cookies freeze well for up to three months.