Each ingredient in Donna Kelce’s recipe brings something unique to the table. For instance, the brown sugar provides moistness, while the white sugar gives that lovely crispiness. The choice of flours offers the perfect chewy texture. I remember debating whether to stick with all-purpose flour or try cake flour; the latter indeed made a difference, lightening the texture beautifully.
Espresso powder? That’s the secret weapon. I layer it under the flour. Just a teaspoon packs a punch, enhancing the chocolate without making the cookies taste like coffee. Cinnamon and nutmeg add a cozy warmth—think of them as cozying up with a warm blanket on a chilly night.
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How to Make Donna Kelce’s Best Chocolate Chip Cookies
Step 1: Preparation for Success
Start by preheating your oven to 350°F (175°C). Line a few baking sheets with parchment paper. Trust me on this; it prevents sticking and helps with easy cleanup, allowing you to focus on the fun part—baking!
Step 2: Creaming the Butters and Sugars
In a large mixing bowl, combine the unsalted sweet cream butter, packed brown sugar, and granulated sugar. Using a hand mixer or a stand mixer, cream these ingredients for about two to three minutes, or until the mixture is light and fluffy. The golden color and airy texture tell you that you’re headed toward greatness.
Step 3: Add the Eggs and Extract
Beat in the egg and the extra yolk one at a time, ensuring they’re fully incorporated before adding the next. This step creates a rich cookie texture. Then, add your tablespoon of pure vanilla extract. The scent alone will have your mouth watering.
Step 4: Mixing the Dry Ingredients
In a separate bowl, combine the all-purpose flour, cake flour, baking powder, baking soda mixture, fine sea salt, espresso powder, ground cinnamon, and nutmeg. I often sift them together to eliminate lumps and blend the flavors. Gradually add this dry mixture to your butter and sugar mix. Stir gently until just combined.
Step 5: Incorporating the Chocolate
Fold in the milk chocolate morsels and white chocolate chunks. If you’re using pecans, mix those in as well. This medley of textures and flavors adds layers to every bite. I can’t tell you how many times I’ve stood there, sneaking spoonfuls of the dough—deliciously intoxicating!
Step 6: Scooping the Dough
Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheets. Make sure to leave enough space between each ball. They will spread while baking. This is where the anticipation builds!
Step 7: Bake to Perfection
Slide the trays into the oven and bake for about 10-12 minutes, or until the edges are golden brown. The centers may look a bit underbaked; trust the process. They’ll firm up as they cool. When you take them out, let them sit on the sheet for a couple of minutes before transferring them to a wire rack.
Recipe Notes
The magic of baking lies in understanding how each component plays its part:
- Unsalted Sweet Cream Butter: Using unsalted ensures you control the salt levels in your baking. Sweet cream butter gives a richer flavor.
- Cake Flour or Pastry Flour: These flours have less gluten, making cookies softer. I swap them sometimes when I want a lighter texture.
- Espresso Powder: Just a small amount can elevate chocolate intensity considerably, perfect for real chocolate lovers.
- Nuts: Pecans might not be for everyone. They add crunch and nuttiness, but feel free to leave them out if you prefer a nut-free cookie.
- Spices: Don’t skip the cinnamon or nutmeg. They add a cozy depth that transforms these cookies from standard to extraordinary.
Recipe Variations
Feeling adventurous? Here are some variations on this classic recipe:
- Nut-Free Option: Omit the pecans for a soft, gooey treat without added crunch.
- Dark Chocolate Cookies: Replace milk chocolate morsels with dark chocolate for a more profound flavor.
- Gluten-Free Variation: Swap the flours for a gluten-free blend. Ensure the baking soda is gluten-free as well.
- Peanut Butter Swirl: Add dollops of peanut butter into the dough before baking for a peanut butter-chocolate fusion.
- Dried Fruits: Incorporate dried cranberries or cherries for a chewy twist that contrasts the sweet chocolate.
- Mint Chip Cookies: Mix in mint chocolate chips along with the white and milk chocolate for a refreshing burst.
Conclusion
Creating Donna Kelce’s best chocolate chip cookies offers more than just a culinary activity; it’s a bonding experience, a delightful moment of indulgence, and a chance to make memories. These cookies are perfect for any occasion—whether you’re whipping them up for a school bake sale or sharing them at a family gathering. I hope you enjoy this adventure into cookie making as much as I do. The combination of flavors, textures, and that nostalgic pull of warm cookies fresh from the oven creates a joy that’s truly hard to beat. So roll up your sleeves and prepare for amazing aromas to fill your kitchen. Your taste buds will thank you!
Embark on this baking journey today and savor every bite!
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Donna Kelce’s Best Chocolate Chip Cookies Recipe – Sweet Mama’s Kitchen
Description
Imagine a sunny afternoon, the scent of freshly baked cookies wafting through the air. Alongside Donna Kelce's chocolate chip cookies, think about serving a tall glass of cold milk or perhaps a rich dark roast coffee. These cookies are not just a treat; they’re an experience. You can even elevate their charm by pairing them with scoops of vanilla bean ice cream. The warm, gooey cookie melting the chilled ice cream creates a delightful contrast that teases your taste buds in the best way possible.
Ingredients
Instructions
Step 1: Preparation for Success
-
Start by preheating your oven to 350°F (175°C). Line a few baking sheets with parchment paper. Trust me on this; it prevents sticking and helps with easy cleanup, allowing you to focus on the fun part—baking!
Step 2: Creaming the Butters and Sugars
-
In a large mixing bowl, combine the unsalted sweet cream butter, packed brown sugar, and granulated sugar. Using a hand mixer or a stand mixer, cream these ingredients for about two to three minutes, or until the mixture is light and fluffy. The golden color and airy texture tell you that you’re headed toward greatness.
Step 3: Add the Eggs and Extract
-
Beat in the egg and the extra yolk one at a time, ensuring they’re fully incorporated before adding the next. This step creates a rich cookie texture. Then, add your tablespoon of pure vanilla extract. The scent alone will have your mouth watering.
Step 4: Mixing the Dry Ingredients
-
In a separate bowl, combine the all-purpose flour, cake flour, baking powder, baking soda mixture, fine sea salt, espresso powder, ground cinnamon, and nutmeg. I often sift them together to eliminate lumps and blend the flavors. Gradually add this dry mixture to your butter and sugar mix. Stir gently until just combined.
Step 5: Incorporating the Chocolate
-
Fold in the milk chocolate morsels and white chocolate chunks. If you’re using pecans, mix those in as well. This medley of textures and flavors adds layers to every bite. I can’t tell you how many times I’ve stood there, sneaking spoonfuls of the dough—deliciously intoxicating!
Step 6: Scooping the Dough
-
Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheets. Make sure to leave enough space between each ball. They will spread while baking. This is where the anticipation builds!
Step 7: Bake to Perfection
-
Slide the trays into the oven and bake for about 10-12 minutes, or until the edges are golden brown. The centers may look a bit underbaked; trust the process. They'll firm up as they cool. When you take them out, let them sit on the sheet for a couple of minutes before transferring them to a wire rack.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1487kcal
- % Daily Value *
- Total Fat 83.7g129%
- Saturated Fat 41.2g206%
- Cholesterol 155mg52%
- Sodium 1591mg67%
- Total Carbohydrate 164g55%
- Dietary Fiber 6g24%
- Sugars 86g
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The magic of baking lies in understanding how each component plays its part:
- Unsalted Sweet Cream Butter: Using unsalted ensures you control the salt levels in your baking. Sweet cream butter gives a richer flavor.
- Cake Flour or Pastry Flour: These flours have less gluten, making cookies softer. I swap them sometimes when I want a lighter texture.
- Espresso Powder: Just a small amount can elevate chocolate intensity considerably, perfect for real chocolate lovers.
- Nuts: Pecans might not be for everyone. They add crunch and nuttiness, but feel free to leave them out if you prefer a nut-free cookie.
- Spices: Don't skip the cinnamon or nutmeg. They add a cozy depth that transforms these cookies from standard to extraordinary.
