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Mama Donna Kelce's Copycat Chocolate Chip Cookies Recipe (with Video)

Intermediate, Dairy, Gluten-free

Discover our Mama Donna Kelce's Copycat Chocolate Chip Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 12h | Cook 15min


Cookie Dough
- 3 sticks salted butter
- 1.5 c light brown sugar, packed
- 1 c Granulated sugar
- 1 Large egg
- 1 large egg yolk
- 1 Tbsp Pure vanilla extract
- 1 tsp Baking soda, dissolved in 2 Tablespoons hot water
- 2 c gluten free flour
- 1 c gluten free cake flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 1.5 tsp table salt
- 1 c Ghirardelli milk chocolate chips
- 1 c Ghirardelli white chocolate chips
- 1 c pecans, chopped
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Preparing the Cookie Dough
1. In a stand mixer using paddle attachment add butter, the brown sugar, and white sugar.
2. Beat on medium speed for 4 minutes, scraping down the sides halfway through.
3. Add the egg and egg yolk and beat until combined well.
4. Add hot water to baking soda and whisk until fully dissolved.
5. Add to the stand mixer with vanilla and mix until combined well.
6. In a separate medium bowl, whisk together the gluten free flour, gluten free cake flour, baking powder, cinnamon, and salt.
7. Slowly add gluten free flour mixture to the stand mixer on low speed until combined well.
8. With a spatula fold in the milk chocolate chips, white chocolate chips, and pecans.
9. Use a large cookie scoop and scoop cookie balls onto a parchment paper until all dough is used.
10. Cover and place into the refrigerator overnight.
Baking the Cookies
1. When ready to bake, preheat the oven to 350 degrees.
2. Line multiple baking sheets with parchment paper.
3. Place cookie dough balls onto the baking sheets spacing each at least 3 inches apart.
4. Bake the cookies until golden brown and the centers are still not fully set, 12 to 15 minutes.
5. Remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes and move to a cooling rack.

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