Mama Kelce's Chocolate Chip Cookies

Method

1. 1Melt the butter and let it cool for 15 minutes — it should be liquid but not hot. Meanwhile, dissolve the baking soda in the hot water and stir until clear. These two steps are in the recipe for a reason: hot butter scrambles eggs, and undissolved baking soda leaves bitter white spots.
2. 2Beat the cooled melted butter with both sugars for 4 minutes on medium speed. This is longer than most cookie recipes call for and it matters — you are building structure that makes up for the fact that the butter isn't cold.
3. 3Add the whole egg and the extra yolk, then beat just until combined. Add the vanilla extract and the dissolved baking soda and mix briefly. The extra yolk adds richness without making the cookies cakey.
4. 4In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, cinnamon, and salt. Add the dry ingredients to the butter mixture and mix until just combined — stop as soon as you no longer see streaks of flour.
5. 5Fold in the white chocolate chips, milk chocolate chips, and pecans with a spatula. Scoop the dough into balls (about 2 tablespoons each) and place them on a parchment-lined tray. Cover and refrigerate for at least 3 hours, overnight if possible. This step is not optional — it's what keeps the cookies from spreading into flat discs.
6. 6When ready to bake, preheat the oven to 175°C (350°F). Arrange the cold dough balls on a baking sheet with 5 cm (2 inches) between them. Bake for 11–13 minutes, until the edges are set and golden but the centers still look underdone. They will firm up on the pan.
7. 7Leave the cookies on the baking sheet for at least 10 minutes before moving them. They are too soft to lift straight from the oven and will hold their shape better once they cool slightly.