Discover Donna Kelce’s Famous Chocolate Chip Cookies: The Ultimate Recipe for Crispy Edges and Chewy Centers
Before diving into this recipe, my knowledge of football might have been limited, but thanks to the incredible Donna Kelce’s Chocolate Chip Cookies, I now enthusiastically follow the culinary adventures of a football legend’s mom! A huge shout-out to Donna Kelce for generously sharing her unique chocolate chip cookie recipe on The Today Show. I anticipated a good cookie, of course, given her reputation, but what I discovered was not just delicious, but truly distinctive. These aren’t your average chocolate chip cookies; they boast several clever twists that elevate them to a league of their own. From the very first bite, I was hooked, and I quickly became a devoted fan of this particular treat.
The Secret Behind Their Uniqueness: Why This Recipe Stands Out
What makes Mrs. Kelce’s chocolate chip cookies so remarkably different and utterly delightful? It all comes down to a few brilliant departures from traditional cookie recipes. Firstly, her recipe features a noticeably lower ratio of eggs compared to what you might typically find. This subtle but impactful adjustment plays a crucial role in preventing the cookies from becoming overly cake-like, contributing instead to a denser, chewier texture that is truly addictive. Instead of a single type of flour, she ingeniously combines all-purpose flour with cake flour, a blend that significantly influences the final texture, giving them a delicate crumb while maintaining structure.
Another distinguishing element is the inclusion of cinnamon. This aromatic spice is a game-changer, adding a warm, complex layer of flavor that complements the chocolate beautifully without overpowering it. It’s a trick I personally adopted years ago after trying it in Laura Bush’s Cowboy Cookies, and I can attest to its magic. For Donna’s recipe, I opted for half the suggested cinnamon, finding it perfectly balanced. Furthermore, the recipe originally specifies 2 tablespoons of water, which seemed excessive to me. Through trial and error, I found that just 2 teaspoons of water yielded perfect results, ensuring the dough had the right consistency without being too thin or too thick. Precision in baking, especially with liquids, can make all the difference, and this minor tweak proved essential for achieving the ideal outcome.
Understanding the Flour Power: Cake Flour’s Role in Perfect Texture
After baking these cookies many, many times, I can confidently say that the strategic combination of all-purpose flour with either cake or pastry flour is what truly sets them apart. While both options work, I personally favor the texture achieved with all-purpose and cake flour. This is also convenient, as cake flour is generally easier to find than pastry flour in most grocery stores.
For those unfamiliar with the distinctions, understanding flour types is key to achieving specific baking results. Cake flour, in particular, has a lower protein content compared to all-purpose flour and is typically bleached. This bleaching process helps to break down proteins further, resulting in a finer, softer texture. Pastry flour also has a lower protein content than all-purpose, but usually slightly more than cake flour, and is generally unbleached. By mixing all-purpose flour (which provides structure) with cake flour (which imparts tenderness), you achieve a delightful balance. This blend lightens the texture of the cookies, making them incredibly soft and tender, yet they remain robust enough not to be overly fragile. The true highlight of these cookies lies in their exquisite texture: consistently crispy edges that give way to wonderfully soft, chewy centers, often adorned with charming little wrinkles and folds on their surface, a testament to their unique composition.
A Symphony of Sweetness: Flavor and Texture Unveiled
Get ready for a truly sweet experience! These cookies are delightfully sweet, but in a balanced way that doesn’t overwhelm the palate. They bake up beautifully flat and wonderfully chewy, a texture that many consider the holy grail of chocolate chip cookies. Look closely, and you’ll notice an array of tiny bubbles, a direct result of the meticulous four-minute creaming process (more on that later!), which incorporates air into the dough, contributing to their signature chewiness. Beyond the texture, these cookies offer a harmonious blend of flavors.
Donna Kelce’s recipe thoughtfully includes the option of adding pecans. Given the inherent sweetness of the cookies, pecans are an excellent choice, providing a welcome nutty crunch and a subtle earthy counterpoint. Alternatively, salted macadamia nuts would also be a fantastic addition, with their buttery flavor and touch of salt perfectly balancing the sweetness. These cookies are not just a one-time bake; their unique profile and delightful characteristics make this recipe a permanent fixture in my baking repertoire. They are a testament to how small variations can lead to extraordinary results.
Beyond the Baking: Cookies, Connection, and Community
While these cookies might be famous due to their creator’s connection to NFL stars, the true joy of baking them lies in the simple act of creation and sharing. Make these for yourself as a personal treat, for your family to enjoy around the dinner table, or for anyone you care about. The recipients don’t have to be famous football players or celebrities; they just need to appreciate a good cookie and the thought behind it. As Chance the Rapper wisely reminds us, “Everybody is somebody’s everything.” These are profound words to ponder, especially when we find ourselves comparing our lives to those who seem to be doing spectacular things.
In a world often fixated on fame and grand achievements, baking a batch of cookies can be a grounding, loving act. It’s a tangible way to show affection, to create comfort, and to connect with others. Think about this sentiment as you read about famous individuals and their extraordinary accomplishments, and then reflect on your own place in the universe. Perhaps your “spectacular thing” today is simply baking a batch of these wonderful cookies for someone you love, bringing a little sweetness and warmth into their day. It’s a powerful reminder that everyday acts of kindness and care hold immense value.
Mastering Donna Kelce’s Cookies: Essential Recipe Tips for Success
- **Gentle Butter Melting:** When melting the butter in the microwave, use a low power setting. This prevents the butterfat from separating from the milk solids, which can negatively impact the cookie’s texture. Alternatively, you can melt about two-thirds of the butter and then chop the remaining solid butter into small pieces, adding them to the melted portion. Stir until fully melted. This method helps to cool the butter down faster, bringing it to the ideal temperature for creaming without excessive waiting. Melted butter typically results in a chewier cookie, whereas softened butter yields a more cake-like texture.
- **The Power of Creaming:** If you own a stand mixer, this is its moment to shine. The recipe calls for a surprisingly long four minutes of creaming the butter and sugar. This isn’t arbitrary; it’s a critical step that achieves two key things: it fully dissolves the sugar crystals, which helps them caramelize more efficiently and deeply in the oven for enhanced flavor, and it incorporates a significant amount of air into the mixture. This aeration, combined with the baking powder already in the recipe, creates a lift that allows the cookies to rise quickly before flattening out into those wonderfully chewy, misshapen (in the best way!) discs with lovely bubbles. Don’t be deterred if some turn out a bit uneven; some of the most delicious cookies often have the most character!
- **Size Matters for Appearance:** For cookies that look their best and spread more evenly, I highly recommend making them on the smaller side. Roughly 1.5 to 2 tablespoons of dough per cookie is usually ideal. Larger cookies can sometimes spread too much or bake unevenly.
- **Cinnamon’s Subtle Magic:** While Mama Kelce’s recipe suggests a full teaspoon of cinnamon, I found that reducing it to half a teaspoon, or even slightly less, still provides that delightful pop of unexpected flavor without dominating the chocolate. It’s about enhancing, not overpowering. Adjust to your personal preference!
- **Water Wisdom (and Bourbon Dreams):** As mentioned earlier, I strongly suggest using 2 teaspoons of hot water to dissolve the baking soda, not 2 tablespoons. The smaller amount is just right for the dough’s consistency. And for an adventurous twist, I’m eagerly planning to substitute that water with a splash of bourbon in a future batch. Imagine the delightful depth of flavor that would add! I’ll be sure to update you on that experiment.
- **Don’t Skimp on Vanilla:** This recipe calls for a full tablespoon of vanilla extract, which is a substantial amount. Because vanilla is such a prominent flavor, investing in a good quality pure vanilla extract is absolutely worth it. You’ll truly taste the difference, adding another layer of aromatic richness to your cookies.
- **Halving the Egg (for smaller batches):** If you wish to make a half batch of Mama Kelce’s Chocolate Chip Cookies and need to precisely halve 1 large egg and 1 large egg yolk, here’s a trick: use 1 full egg and then remove approximately 17 grams of the egg white. For those without a kitchen scale, try to eyeball about half the white and gently scoop it out. However, for accuracy in baking, I highly recommend investing in a good digital kitchen scale. Many affordable options are fantastic; the one I linked is particularly easy to clean and has a large, readable display.
- **DIY Cake Flour Solution:** No cake or pastry flour on hand? No problem! You can easily make a homemade substitute. For every 1 cup of cake flour needed, measure 1 cup of all-purpose flour, then remove 2 tablespoons of it. Replace those 2 tablespoons with 2 tablespoons of cornstarch. Whisk it together thoroughly, and you have a quick and effective cake flour substitute that will help achieve a similar tender crumb. The cornstarch helps to weaken the gluten structure, mimicking the lower protein content of true cake flour.
- **Parchment Paper is Your Friend:** Always line your baking sheets with parchment paper or a silicone baking mat. This ensures even baking, prevents sticking, and makes cleanup a breeze.
- **Don’t Overmix the Flour:** Once you add the flour mixture, mix only until just combined. Overmixing develops gluten, which can lead to tough cookies. A light hand is key for tenderness.
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Recipe
Donna Kelce’s Best Chocolate Chip Cookies Recipe
Anna
Pin Recipe
Ingredients
- 3 sticks unsalted butter (aka sweet cream butter) (342 grams)
- 1 ½ cups packed light brown sugar (300 grams)
- 1 cup white sugar (200 grams)
- 1 large egg (48 grams without shell)
- 1 large egg yolk (18 grams without shell)
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda plus 2 teaspoons hot water (I use teaspoons, not tablespoons)
- 2 cups all purpose flour (280 grams)
- 1 cup cake or pastry flour (120 grams)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon I’d go with ½ teaspoon or even less
- 1 ½ teaspoons salt (Morton kosher)
- 2 cups chips (1 cup each Ghirardelli white and milk chocolate
- Optional: 1 cup pecans
Instructions
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Melt butter lightly in the microwave using one of the lower power settings or do it on high and stir every 20 seconds. Pour into a mixing bowl or the bowl of stand mixer. Let cool for 15 to 20 minutes.
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Add brown and white sugar to the melted butter and beat with an electric mixer for 4 minutes. This is a long time, so it helps to have a stand mixer. Scrape down the sides of the bowl and add egg, then yolk., Add vanilla and mix for 30 seconds.
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Dissolve the baking soda in hot water and add to the mixture.
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Whisk together both of the flours, the baking powder, cinnamon and salt.
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Add flour mixture gradually, scraping down sides of the bowl. Add all chocolate chips and nuts (if using) and stir until blended.
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If you can, chill for at least 3 hours. Note: I scooped the dough balls onto a plastic wrap-lined plate, covered and chilled the preformed dough balls. I also baked some cookies immediately.
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Before baking, let the dough come to room temperature.
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Preheat oven to 350 degrees F.
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Drop dough (or just arrange the dough balls) on un ungreased baking pan spacing at least 2 inches apart.
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Bake small cookies for 10 minutes. Bake larger cookies for 13 to 15 minutes or however long it takes for the cookies to appear set.