Mama Kelce’s Chocolate Chip Cookies

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Recipe Intro From thefeedfeed

Mama Kelce Cookies are a game-changer for your dessert table! These delicious chocolate chip-style cookies come together quickly, are bursting with rich flavors, and are sure to impress with their unique blend of white and milk chocolate.

Recipe Description

What makes these Mama Kelce cookies special is the perfect balance of rich, buttery flavor and a combination of chocolates and pecans. Inspired by the comforting, homey recipes passed down through generations, these cookies are a tribute to the love and care put into family baking traditions. The key to making this cookie extra special is the addition of European butter from Butter of France; it adds a depth of flavor that is simply unmatched, creating a luxurious and tender crumb.

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  • Mama Kelce’s Chocolate Chip Cookie Ingredients
  • Test Kitchen Notes
  • FAQs
  • Recipe Card

Everything you need to make Mama Kelce’s Chocolate Chip Cookies

  • French butter: Using Butter of France elevates this recipe to new heights. The rich, creamy texture of this premium butter not only enhances the overall flavor but also ensures the perfect consistency for your cookies. If you can’t find French butter, you can substitute with another high-quality European-style butter, but the unique taste of Butter of France truly makes these cookies unforgettable.

    Cake or Pastry Flour: Cake or pastry flour ensures a tender, delicate crumb due to its lower protein content compared to all-purpose flour. This results in a softer, lighter cookie. If you don’t have it on hand, substitute by combining all-purpose flour with a bit of cornstarch (remove two tablespoons of flour per cup and replace with cornstarch).

    Flaky Sea Salt/Fleur de Sel: Flaky sea salt or fleur de sel adds a delightful contrast to the sweetness, with its larger crystals providing a pleasant crunch. Fleur de sel’s delicate texture dissolves slowly, enhancing the overall flavor. If unavailable, coarse sea salt can also work as a substitute, but using high-quality salt is recommended.

Test Kitchen Notes

  • Use cold dough: These cookies spread best when baked from chilled dough. Letting the dough rest in the fridge for at least 3 hours helps develop the flavors and ensures a nice chewy texture.

    Butter of France tip: This butter has a higher fat content than regular butter, which results in a richer flavor and softer texture. It's also crucial to melt the butter slowly to avoid browning, which could alter the delicate flavor.

    Shaping the cookies: To achieve perfectly round cookies, use a spatula or a round cutter to reshape them immediately after baking while they’re still hot.

FAQs

What are Mama Kelce Cookies?

Can I substitute the French butter?

How do I prevent the cookies from spreading too much?

Can I use different types of chocolate or nuts?

Prep time 40mins (plus 3hrs chilling)
Cook time 10mins
Serves or Makes: 3-4 dozen small cookies and 2 dozen large ones

Recipe Card

ingredients

  • 12 ounces (3/4 cup) French butter
  • 1 1/2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 2 tablespoons hot water
  • 2 cups all-purpose flour
  • 1 cup cake or pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons kosher salt
  • 1 cup white chocolate chips
  • 1 cup milk chocolate, chopped
  • 1 cup chopped pecans (optional)
  • Flaky sea salt/Fleur de sel, for topping

Method

  • Step 1

    Melt the butter in a small saucepan over low heat. Be careful not to let the butter brown. Once melted, pour into a mixing bowl or stand mixer and let cool for about 15.

  • Step 2

    Meanwhile, dissolve baking soda in hot water to activate.

  • Step 3

    Add brown sugar and granulated sugar to the butter mixture and beat on medium speed with a mixer for about 4 minutes. Add egg, egg yolk, vanilla, and baking soda mixture and stir on medium speed for about 3 minutes. Scrape down the sides of the bowl and stir again just to incorporate.

  • Step 4

    In a separate bowl, whisk all-purpose flour, cake flour, baking powder, cinnamon, and salt. Add this flour mixture to the mixer and stir on low speed to combine. Add in both chocolate chips and nuts (optional). Gently incorporate with a rubber spatula or wooden spoon.

  • Step 5

    Grab baking sheet and line with parchment paper. Scoop the dough out and let it rest on the sheet. We’re not baking them just yet so you can crowd the sheet. Cover the sheet and chill for 3-24 hours.

  • Step 6

    When the dough is chilled, preheat the oven to 350°. These cookies spread very easily so I like to bake them when the dough is still cold i.e. don’t let the dough come to room temperature. Line a cookie sheet with parchment paper and place 4 cookie dough onto baking sheets in an off-set pattern (if making 3 tablespoon cookies). Place 9 cookies per sheet if baking 5 tablespoon cookies. These cookies spread considerably so it’s best not overcrowd the sheet.

  • Step 7

    3 tablespoon cookies should be baked for 15 minutes. 2 tablespoon cookies should be baked for 10 minutes. You’ll know these cookies are done when the edges turn golden brown.

  • Step 8

    When you remove the cookies from the oven, immediately re-shape them into a circle with a spatula, pastry round, or even a large coffee mug! This will give the cookies that perfect round shape. This is easiest to do when it’s still extremely hot and on the flat baking sheet.

  • Step 9

    After cookies have been shaped, transfer to a wire cooling rack. Evenly coat the tops of the cookie with a pinch of flaky sea salt. Cool for 10 to 15 minutes.

  • Step 10

    Store cookies in an airtight container.