Chocolate Chip and Sugar Cookies

Chocolate Chip Cookies

This recipe is from Donna Kelce, mother of NFL Football Player Travis Kelce!

Ingredients:

• 1 and 1/2 cups sweet cream butter
• 1 and 1/2 cups packed light brown sugar
• 1 large egg, plus 1 large egg yolk
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda (dissolved in 2 tablespoons of hot water)
• 2 cups all-purpose flour
• 1 cup cake or pastry flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons of kosher salt
• 1 cup Ghirardelli milk chocolate chips
• 1 cup Ghirardelli white chocolate chips

Instructions:

1. In a microwave-safe bowl, melt the butter. Let cool for 15 minutes and then add it to the bowl of a stand mixer.
2. Add the brown sugar and white sugar to the butter and beat on medium speed for 4 minutes. Beat in the egg and egg yolk until just combined.
3. Add the vanilla and dissolved baking soda and beat just until combined.
4. In a separate medium bowl, whisk together the all-purpose flour, cake flour, baking powder, cinnamon, and salt.
5. Add in the flour in half-cup increments to the stand mixer and beat until just combined. Stir in the chocolate chips.
6. Cover the bowl and refrigerate the dough for a minimum of 3 hours but ideally overnight.
7. When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
8. Scoop 1 and 1/2 tablespoon mounts of the dough onto the baking sheets, spacing each mound at least 3 inches apart.
9. Bake the cookies until golden brown and the centers are still not fully set, 12 to 15 minutes. Let cool and enjoy!

Chai Sugar Cookies

This recipe is a favorite from Taylor Swift!

Ingredients:

• 1 stick unsalted butter, at room temperature
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 and 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• Pinch of black pepper
• 1 large egg
• 2 teaspoons of vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• Cinnamon sugar for rolling
• 1 and 1/2 cups powdered sugar
• 1/4 teaspoon ground nutmeg
• 3 tablespoons whole milk (or eggnog)

Instructions:

1. Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
2. Beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. If it doesn’t fully incorporate, that is fine! Add in the granulated sugar, powdered sugar, and all of the spices. Beat to combine.
3. Add the egg and vanilla, beating on medium speed until fully incorporated.
4. Stir in the flour, baking soda, and salt all at once using a wooden spoon.
5. Refrigerate dough for about 1 hour.
6. Dollop 2 tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 tablespoon for each cookie. Press the dough evenly and roll each cookie dough in a small bowl of cinnamon sugar.
7. Bake for 12 to 14 minutes for the larger cookies or 8 to 10 minutes for the smaller cookies. Let the cookies cool for at least 10 minutes.
8. In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with graze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of fresh nutmeg if you have it. Store in an airtight container!