Go Back
–+ servings
Save This Recipe Form

Save This Recipe!

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes from us each week!

Bite taken out of a freshly baked Mama Kelce Chocolate chip cookie.

Mama Kelce's Best Chocolate Chip Cookies

Mama Kelce definitely scores a touchdown with these viral chocolate chip cookies. Filled with white chocolate, milk chocolate and a hint of cinnamon, these cookies, Mama Kelce’s Cookie Recipe, are soft, chewy and a must try!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 3 hours
Servings: 20
Calories: 424kcal
Author: Alexandria Ulmer

Equipment

  • Large Mixing Bowl or Stand Mixer
  • Baking Sheets

Ingredients

  • 1 ½ cups sweet cream butter, 3 sticks
  • 1 ½ cups light brown sugar, packed
  • 1 cup white sugar
  • 1 large egg , + 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp. baking soda, dissolved in 2 Tbsp. of hot water to activate; microwave water first then stir in baking soda to dissolve
  • 2 cups all purpose flour
  • 1 cup cake flour, or pastry flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 ½ tsp salt
  • 1 cup white chocolate chips
  • 1 cup milk chocolate
  • 1 cup pecans, chopped, optional

Instructions

  • Melt 1 1/2 cups butter in the microwave in 20-second increments (do not overdo!). Pour into a mixing bowl or stand mixer. Let cool for 15 to 20 minutes.
  • Add 1 1/2 cups brown sugar and 1 cup white sugar to the butter mixture and mix for 4 minutes. Scrape down the sides of the bowl.
  • Add the 1 egg and mix. Then add the egg yolk and mix again.
  • Add 1 tbsp vanilla and mix for 30 seconds.
  • Add 1 tsp dissolved baking soda.
  • In a separate bowl, add 2 cups all purpose flour, 1 cup cake or pastry flour, 1 tsp baking powder, 1 tsp cinnamon and 1 1/2 tsp salt, and mix to combine. Slowly add this mixture 1/2 cup at a time to the mixer, scraping down sides.
  • Add all 1 cup chocolate chips, and 1 cup white chocolate chips, and 1 cup pecans, if desired, with a wooden spoon.
  • Put in the refrigerator for at least 3 hours; ideally overnight.
  • Preheat the oven to 350°.
  • Before baking, make sure the dough is at room temperature. Scoop dough onto baking sheet, leaving 2 inches between scoops, 5 minutes before baking.
  • For small cookies, bake for 10 minutes, or until lightly golden around the 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. Every oven is different.

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.
  • Sweet Cream Butter: Unsalted is best for baking but if you prefer salted butter I would skip adding additional salt
  • Light Brown Sugar: Brown sugar helps retain moisture in the cookies making them soft and sweet
  • White, Granulated Sugar
  • 1 large egg + 1 egg yolk: The extra egg yolk makes the dough extra rich
  • Vanilla Extract: To boost all the flavors
  • Baking Soda: Mama Kelce adds the extra step of dissolving the baking soda into hot water before adding it into the mix. This helps activate it.
  • All Purpose Flour and Cake or Pastry Flour: The pastry flour gives the cookies a lighter texture
  • Cinnamon: Cinnamon is a unique addition to chocolate chip cookies but it adds great flavor
  • White Chocolate and Milk Chocolate Chips: Ghiradelli is the recommended brand but you can use any you prefer. You can substitute milk chocolate if necessary. These Butterscotch Chocolate Chip Cookies play around with even more chocolate chips.
  • Chopped pecans (optional): You can also substitute walnuts.
  • The Mama Kelce Cookie Recipe does spread a lot, so give them room on the sheet to expand or use a smaller scoop than you normally would
  • These cookies may turn out flatter than your normal cookie recipe. That is normal! If you prefer a thicker cookie, you could add another half cup of flour or try reshaping the hot cookies with a cup or spatula as soon as you pull them from the oven. You could also reduce the butter by about 4 tablespoons.
  • Some people have commented that the cinnamon flavor can be overwhelming. It’s only a small amount of cinnamon in the recipe but feel free to reduce it if you’re not a huge fan of the flavor. I personally love it!
  • These cookies do take time to make. There are extra steps like allowing the butter to cool, dissolving the baking soda and refrigerating the dough. I don’t recommend trying to throw these together at the last minute, but if you have time to play around with the steps the results are delicious! If you want a fast cookie recipe, try out these Easy Chocolate Chip Cookies.

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 52g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 391mg | Potassium: 122mg | Fiber: 2g | Sugar: 36g | Vitamin A: 445IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @TheDomesticSpoon or tag #TheDomesticSpoon!