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–+ servings

Donna Kelce's Best Chocolate Chip Cookies

NFL football player Travis Kelce's mom scores a sweet touchdown with this recipe for thin, chewy chocolate chip cookies loaded with Ghirardelli chocolate, cinnamon and optional pecans.
4.86 from 78 votes
Prep Time 4 hours
Cook Time 15 minutes
Servings 24 cookies

Ingredients  

  • 1 1/2 cups sweet cream butter (See Kelly's Notes)
  • 1 1/2 cups packed light brown sugar
  • 1 cup white sugar
  • 1 large egg, plus 1 large egg yolk
  • 1 Tablespoon vanilla extract
  • 1 teaspoon baking soda (dissolved in 2 Tablespoons hot water)
  • 2 cups all-purpose flour
  • 1 cup cake or pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons kosher salt
  • 1 cup Ghirardelli milk chocolate chips
  • 1 cup Ghirardelli white chocolate chips
  • 1 cup pecans, roughly chopped (optional)

Instructions 

  • In a microwave-safe bowl, melt the butter. Let it cool for 15 minutes then add it to the bowl of a stand mixer.
  • Add the brown sugar and white sugar to the butter and beat on medium speed for 4 minutes, scraping down the sides as needed. Add the egg and egg yolk and beat just until combined.
  • Add the vanilla and dissolved baking soda and beat just until combined.
  • In a separate medium bowl, whisk together the all-purpose flour, cake flour, baking powder, cinnamon and salt.
  • Add the flour in 1/2-cup increments to the stand mixer and beat just until combined. Stir in the chocolate chips and pecans (optional).
  • Cover the bowl and refrigerate the dough for a minimum of 3 hours but ideally overnight. (See Kelly's Notes.)
  • When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Scoop 1 1/2-tablespoon mounds of the dough onto the baking sheets, spacing each mound at least 3 inches apart.
  • Bake the cookies until golden brown and the centers are still not fully set, 12 to 15 minutes. Remove the cookies from the oven and let them cool completely on the baking sheets before serving.

Notes

    • If you don't have sweet cream butter, you can easily swap in regular unsalted butter.
    • Important! Unlike traditional chocolate chip cookies, this recipe starts with melted butter, which means the chilling of the dough is not only required, but essential for cookie success. Donna suggests chilling the dough prior to scooping it, but I found more success (and less spreading) when I scooped, chilled and then baked the cookies.
    • I love the addition of the ground cinnamon in these cookies, but a pinch of cloves, allspice or even pumpkin pie spice would also be welcome additions.
    • ★ Did you make this recipe? Don’t forget to give it a star rating below!