Donna Kelce’s Chocolate Chip Cookie Recipe
A rich, chewy, and flavorful cookie loaded with white and milk chocolate chips, plus pecans for a nutty twist. Perfect for cookie lovers who appreciate a gourmet homemade treat.
Servings: 24 cookies
Calories: 280kcal
Cost: ~$$
Equipment
- Mixing bowls
- Electric mixer
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Microwave-safe bowl
- Baking trays
- Cookie scoop
- Parchment paper
Ingredients
- 3 sticks (1 1/2 cups) unsalted butter
- 1 1/2 cups brown sugar
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup cake or pastry flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda, dissolved in 2 tablespoons hot water
- 1 cup white chocolate chips
- 1 cup milk chocolate chips
- 1 cup pecans (optional, toasted for extra flavor)
Instructions
- Melt the Butter: Carefully melt the butter in the microwave in 20-second intervals. Pour into a mixing bowl and let cool for 15–20 minutes.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, cinnamon, and salt.
- Cream Butter and Sugars: Add brown sugar and granulated sugar to the cooled butter. Mix for about 4 minutes, scraping down the sides.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract. Mix well and scrape the bowl.
- Add Dissolved Baking Soda: Mix the dissolved baking soda (in hot water) into the wet mixture.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture in 1/2 cup increments, scraping the bowl between additions.
- Stir in Add-ins: Fold in the white chocolate chips, milk chocolate chips, and pecans (if using) with a wooden spoon or spatula.
- Chill the Dough: Cover the dough and refrigerate for at least 3 hours (preferably overnight for better flavor).
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Allow dough to come to room temperature.
- Scoop and Shape: Scoop the dough using a cookie scoop. Roll into balls and place on a baking sheet lined with parchment paper, leaving 2 inches between each.
- Bake: Bake smaller cookies for about 10 minutes or larger cookies for 13–15 minutes, until edges are lightly golden.
- Cool: Let cookies cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For best flavor, let the dough rest in the fridge for 24–48 hours.
- Toasted pecans add a rich crunch—toast them lightly before mixing in.
- You can press extra chocolate chips on top of the cookie dough before baking for a bakery-style finish.28
- Store baked cookies in an airtight container for up to 5 days.