@seahorse.snacks Get ready for the Chiefs v Packers game this Sunday by making Mama Kelce's delicious chocolate chip cookie recipe! Pssstt - we recommend adding Maple Chaitastic Pecans to add the perfect sweet crunch! #picktnproducts #seahorsesnacks #keepsnacking #mamakelce #kansascitychiefs #greenbaypackers #recipe #mamakelcechocolatechipcookies #chocolatechipcookies #pecans #fyp #tennessee #chattanooga ♬ Cruel Summer - Taylor Swift

 

 

Mama Kelce's Cookies feat. Maple Chaitastic Pecans

ACTIVE: 60 min | TOTAL: 90 min + 3 hrs to overnight | SERVES: ~6 dozen cookies

Ingredients:

1 1/2 cups (3 sticks) sweet cream butter

1 1/2 cups packed light brown sugar

1 cup white sugar

1 large egg + 1 egg yolk

1 tablespoon vanilla extract

1 teaspoon baking soda

2 cups all purpose flour

1 cup cake or pastry flour

1 teaspoon baking powder

1 teaspoon cinnamon

1 1/2 teaspoon salt

1 cup white chocolate chips

1 cup milk chocolate

1 cup Maple Chaitastic Pecans

Instructions:

1) Melt butter in the microwave in 20-second increments, then pour into a mixing bowl or stand mixer to cool for 15 to 20 minutes.

2) Add brown and white sugar to butter mixture and mix for 4 minutes. Scrape down sides of bowl and add eggs, one at a time.

3) Add vanilla and mix for 30 seconds.

4) On the side, dissolve the baking soda in 2 tablespoons of hot water to activate. Then add the dissolved baking soda to the existing mixture. 

5) In a separate bowl, add all purpose flour, cake or pastry flour, baking powder, cinnamon and salt, and mix to combine. Slowly add this mixture to the bowl of wet ingredients 1/2 cup at a time, scraping down the sides in the process.

6) Add all chocolate chips and Maple Chaitastic Pecans with a wooden spoon.

7) Put the batter in the refrigerator for at least 3 hours; ideally overnight.

8) Preheat the oven to 350 F. 

9) Before baking, ensure that the dough is at room temperature. Scoop dough onto a baking sheet, leaving 2 inches between scooops, 5 minutes before baking.

10) For smaller cookies, bake for 10 minutes, or until lightly golden around the edges. For larger cookies, bake for 13-15 minutes. If you touch the top of the cookie and it bounces back instead of indenting, the cookies are ready!