Salted Chocolate Chip Cookies – a delicious sweet and salty twist to soft and chewy chocolate chip cookies with the addition of both milk and dark chocolate chips and sea salt. #OXOBetter #OXOGoodCookies
I am positively tickled to be participating and baking a difference with OXO for Cookies for Kids’ Cancer.
If you’re not familiar with Cookies for Kids’ Cancer, it is a recognized 501c(3) non-profit dedicated to funding pediatric cancer research.
This year OXO is partnering with chef-supporters of Cookies for Kids’ Cancer who are providing recipes they hope will inspire people to host their own Cookies for Kids’ Cancer bake sales.
This Salted Chocolate Chip Cookies recipe was provided by Dan Kluger, chef/owner of Loring Place in NYC, with a few minor tweaks of my own thrown in.
The only tweaks made to these Salted Chocolate Chip Cookies was swapping out chocolate feves in favor of milk chocolate and dark chocolate chips, and swapping out Maldon salt in favor of coarse sea salt.
Until reading over the Salted Chocolate Chip Cookies recipe I had never heard of chocolate feves or Maldon salt. It’s possible I live under a rock; I don’t get out nearly as much as I would like.
It turns out chocolate feves are large chocolate disks with indents in the center, usually of higher quality chocolate. They’re also really expensive, which would make me and my wallet cry.
As for Maldon salt, it is basically sea salt flakes, so using what I had, coarse sea salt did the same trick.
I am 100% certain my tweaked Salted Chocolate Chip Cookies taste better because they won’t break your bank! Hello, affordable, sweet and salty, chocolatey goodness!
To bake up these Salted Chocolate Chip Cookies I used some awesome-sauce tools provided by OXO.
I love OXO products and I am not just saying that (I wouldn’t). I am a long time user and fan. OXO makes it simpler, easier and better to bake. The fact that I am partnering up with them for this excellent cause is just chocolate in the Salted Chocolate Chip Cookies!
Non-Stick Pro Half Sheet Jelly Roll Pan is heavy-duty aluminized steel which promotes even heat. What baker doesn’t want that? It’s also not just highly functional, and good quality, it’s pretty too.
Silicone Baking Mat – a total must have if you plan on baking ever. Its non-stick surface cuts down on clean-up and withstands dough, grease and other cooking residues. It also helps prevent your cookies from spreading. I use my silicone baking mats always.
Small Cookie Scoop is another must have and my absolutely favorite baking tool. I use is ridiculously often. I made the truffle recipes in Sarah’s Truffle Studio eCookbook using this small cookie scoop and for absolutely perfect mini cupcakes.
11″ Balloon Whisk – many of SBS recipes call for whisking your dry ingredients together before incorporating with wet ingredients (including this one), and this is the perfect whisk to do just that.
Baking and subsequently eating these Salted Chocolate Chip Cookies I would happily do again as well.
Now on your marks, get set, bake these ridiculously delish Salted Chocolate Chip Cookies and if you’re feeling particular cheerful donate to Cookies for Kids’ Cancer. You won’t regret either.
A delicious sweet and salty twist to soft and chewy chocolate chip cookies with the addition of both milk and dark chocolate chips and sea salt.
- 2 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 and 1/4 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 cup milk chocolate chips
- coarse sea salt
In a medium-size bowl, whisk together flour, baking soda, and kosher salt. Set aside.
In a large bowl using an electric mixer, lightly cream together butter and sugars; try not to incorporate too much air. Add eggs, one at a time, then vanilla extract; mixing after each addition until smooth.
Add flour mixture to wet ingredients; mix just until combined.
Gently fold in dark chocolate and milk chocolate chips.
Cover cookie dough with plastic wrap and refrigerate for 30 minutes, or overnight.
Preheat oven to 350F degrees.
Bake 8-10 minutes, or until edges are golden brown.
Cool cookies on baking sheet on wire rack 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Salted Chocolate Chip Cookies should be stored in an airtight container and will keep 4+ days.
Recipe adapted from Dan Kluger.
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This is a sponsored post written by me on behalf of OXO; however, all opinions are my own. Always have been, always will be!