Donna Kelce’s Best Chocolate Chip Cookies Recipe

Travis Kelce's mom's thin, chewy Ghirardelli chocolate chip cookies with cinnamon and pecans are a touchdown.  


– 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 chip – 1 cup Ghirardelli white chocolate chip – 1 cup pecans, roughly chopped (optional)

Butter melts in a microwave-safe basin. Let it cool for 15 minutes before adding to a stand mixer bowl.   

Step 1


Scrape the sides as needed as you beat the butter on medium speed for 4 minutes with brown and white sugar.  Beat the egg and yolk until mixed. Beat in vanilla and dissolved baking soda until blended.  

Step 2

Mix all-purpose flour, cake flour, baking powder, cinnamon, and salt in a medium basin. Add flour in 1/2-cup increments to the stand mixer and mix until mixed. Add chocolate chips and pecans (optional).  

Step 3

Refrigerate the dough for at least 3 hours, preferably overnight, covered in the bowl. Preheat the oven to 350°F before baking. Prepare two baking sheets with parchment.  

Step 4

Place 1 1/2-tablespoon dough mounds on baking sheets at least 3 inches apart. Bake the cookies for 12–15 minutes until golden brown and the centres are still soft. Serve the cookies after they cool completely on the baking pans.  

Step 5


– Calories: 226kcal,  – Carbohydrates: 30g,  – Protein: 1g,  – Fat: 12g,  – Saturated Fat: 7g, – Polyunsaturated Fat: 0.5g,  – Monounsaturated Fat: 3g, – Trans Fat: 0.5g,  – Cholesterol: 31mg,  – Sodium: 258mg,  – Potassium: 34mg,  – Fiber: 0.3g,  – Sugar: 22g,  – Vitamin A: 355IU,  – Vitamin C: 0.003mg,  – Calcium: 27mg,  – Iron: 1mg

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