National Football League (NFL) star player Travis Kelce recently had a rematch against his brother Jason Kelce with proud mama Donna Kelce in attendance. While fans were thrilled to watch the Kelce brothers play each other, they were reminded of something special that Mama Kelce handed the duo before their Super Bowl face-off in February.
On the opening night of Super Bowl LVII, Donna Kelce showed up with a little something for her sons—a serving of delicious, homemade chocolate chip cookies that quickly became the talk of the town. The recipe comes with the promise of soft, chewy cookies loaded with Ghirardelli chocolate.
Ingredients
- 2 cups all-purpose flour
- 1 cup pastry or cupcake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups light brown sugar
- 1 cup white sugar
- 1½ teaspoons salt
- 1½ cups sweet cream butter (about 3 sticks of butter)
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup Ghirardelli white chocolate chips
- 1 cup Ghirardelli milk chocolate chips
- 1 cup pecans (optional)
Preparation
- Donna Kelce’s secret to cookies with chewy center and crispy edges lies in a unique step that most overlook. She dissolves the 1 teaspoon of baking soda in 2 tablespoons of hot water, which activates the baking soda.
- Melt all the butter and pour it into a stand mixer or mixing bowl. Go easy on the heat to ensure your butter doesn’t burn.
- Add both white and light brown sugar to the butter, mixing it until they are well incorporated.
- Then add your eggs and mix till everything has blended well.
- Add vanilla extract and blend for about 30 seconds. Finally, add Donna Kelce’s secret to chewy yet crispy cookies: the dissolved baking soda mixture.
- Set aside your wet mixture and combine all your dry ingredients (all-purpose flour, pastry or cupcake flour, baking powder, cinnamon, and salt) in a separate bowl.
- Now add your dry mixture to your wet mix, half a cup at a time.
- Once the wet and dry mixture has been combined, add all your chocolate chips and pecans (optional).
- Put the mix in the refrigerator for at least 3 hours. However, Donna Kelce recommends leaving it overnight, if possible.
- Preheat oven to 350 degrees Fahrenheit.
- Bring the dough to room temperature and scoop it onto a baking sheet. Make sure to leave 2-inch gaps between the scoops.
- For smaller-sized cookies, Donna Kelce recommends baking them for 10 minutes. If flatter cookies are your jam, bake it for 13 to 15 minutes instead.
- Kelce’s recommended trick to check doneness? Touch the top of the cookie. If it bounces back, they are ready. If it indents, leave them in there for a little longer.
With the holiday season upon us, it is the perfect time to try out Donna Kelce’s chocolate chip cookie recipe, which will surely be a hit with your family and friends.
