Donna Kelce Cookie Recipe
Try the famous Donna Kelce cookie recipe! If the cookies are good enough for NFL football players, they're good enough for me!
Equipment
- Microwave-Safe Bowl
Ingredients
- 1½ cups sweet cream butter, unsalted and melted
- 1½ cup brown sugar, packed
- 1 cup white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda, (dissolved in 2 tablespoons of warm water)
- 2 cup all purpose flour
- 1 cup cake flour
- 1½ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup Ghirardelli white chocolate chips
- 1 cup Ghirardelli milk chocolate chips
Instructions
- Melt butter in a microwave-safe bowl in 20-second increments. Remove the butter from the microwave, pour it into a mixing bowl, and let it sit for 15 minutes.
- Stir in the brown and white sugar and mix for 4 minutes until it is smooth and creamy.
- Add the eggs one at a time and scrape down the sides of the bowl as you combine. Then, stir in the vanilla extract.
- Warm two tablespoons of water in the microwave and stir the baking soda into the water until it dissolves. Stir to combine and add it to the mixture. Set the wet batter aside.
- Whisk the all-purpose flour, cake flour, sea salt, baking powder, and ground cinnamon in a separate mixing bowl.
- Slowly add the dry ingredients to the bowl with the wet ingredients, ½ a cup at a time, combine, and scrape down the sides of the bowl.
- Fold the white and milk chocolate chips into the batter, cover, and refrigerate for at least 3 hours, but overnight is best.
- Remove the batter from the refrigerator 30 minutes before baking to bring the mixture to room temperature. Then, preheat the oven to 350℉ (175℃) and line a rimmed baking sheet with parchment paper.
- Scoop the dough onto a baking sheet using an ice cream scoop, leaving 2 inches between the scoops. Top the cookies with more chocolate chips and bake for 10-12 minutes.
Notes
Expert Tips:
- Spoon and level the flour into the measuring cups for baking accuracy.
- For best results, use room temperature ingredients to ensure they incorporate and bake correctly, especially the eggs.
- Be careful not to over-mix the batter; too much stirring will cause those cookies to collapse when they bake.
- Because this recipe begins with melted butter, unlike other cookie recipes, the dough requires at least 3 hours of chilling to prevent the cookies from spreading in the oven. The first couple of times I baked the cookies, I noticed more spreading when I didn't take the time to chill the dough.
- While the cookies are still warm, use a drinking glass or biscuit cutter to reform the cookies into a round shape for perfect-looking cookies.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 2 Cookies | Calories: 627 kcal | Carbohydrates: 86 g | Protein: 6 g | Fat: 30 g | Saturated Fat: 19 g | Cholesterol: 93 mg | Sodium: 658 mg | Potassium: 85 mg | Fiber: 1 g | Sugar: 61 g | Vitamin A: 16 IU | Calcium: 10 mg | Iron: 15 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!