Salted Chocolate Chip Cookies are everything to love about a classic chocolate chip cookie, complimented by a salty finish that really elevates the flavor. A big thanks to my friends at OXO for sponsoring this post. All opinions are always 100% my own. Thank you for supporting brands I love and and believe in, which help make Comfortably Domestic possible.
Do you have a favorite dessert that you can’t possible resist, no matter the circumstance? I do. For me, that dessert is a simple chocolate chip cookie. Whether they’re big cookies, skillet cookies, soft and chewy cookies, if chocolate chips are involved, I am all in. When those chocolate chip cookies can help cure childhood cancers? Then I’m talking jumping-in-with-both-feet-and-a-tall-glass-of-milk kind of IN.
My friends at OXO are once again committing to donating up to $100,000 to Cookies for Kids’ Cancer. What began with single bake sale has become a non-profit organization that supports childhood cancer research and treatments which previously lacked funding.
How does it work?
This year, OXO is partnering with chef-supporters of Cookies for Kids’ Cancer who are providing recipes that we hope will inspire people to host their own Cookies for Kids’ Cancer bake sales.
Chef Dan Kluger developed a recipe for Salted Chocolate Chip Cookies that’s darn near perfect! Along with being the owner of Loring Place in New York City, Chef Dan knows his way around a cookie. The cookies are the perfect balance of salty and sweet in a handheld treat. OXO asked that I feature the recipe to inspire you to get baking and host a bake sale!
Now y’all know how much I adore my OXO products, but I’ve got to say that their non-stick pro half sheet pan makes the best cookies! The textured pattern of the pan allows air to circulate for more even baking.
The silicone baking mat easily releases the cookies and makes clean up a breeze. The comfy grip on the balloon whisk and small cookie scoop make it simpler and easier to bake better cookies.
The Results are Delicious!
I mean, just look at these cookies! These Salted Chocolate Chip Cookies are crisp around the edges, soft and chewy in the middle, and loaded with two types of chocolate chips! The salty finish balances the sweetness in the cookie, making them totally addictive! I told myself that I’d only eat one before sharing them with my sons and their friends but…I failed miserably. Three cookies and a glass of milk later, I found it in my heart to let my “wolves” know that the cookies were ready.
Speaking of heart, I hope that you find it in yours to bake a batch of cookies. Maybe even host a bake sale to help cure childhood cancers! You can join in the Cookies for Kids’ Cancer challenge by registering your event online; if you mark that you were inspired by OXO when you register, they’ll match the proceeds from your bake sale up to the $100,000 annual commitment.
Bake a Difference with these Salted Chocolate Chip Cookies!
Calories
Fat
Carbs
Protein
Chef Dan Kluger
Yields 48 cookies
Salted Chocolate Chip Cookies are everything to love about a classic chocolate chip cookie, complimented by a salty finish that really elevates the flavor.
20 minPrep Time
8 minCook Time
28 minTotal Time
Save RecipeIngredients
- 1 C. unsalted butter, at room temperature
- 1/4 C. granulated sugar
- 1/4 C. light brown sugar, packed
- 2 Eggs
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 1/4 tsp. Kosher salt
- 2 1/2 C. all purpose flour
- 1 C. bittersweet chocolate chips
- 1 C. milk chocolate chips
- Additional Kosher salt (for finishing)
Instructions
- Preheat the oven to 350 degrees F.
- Lightly cream butter and sugar together, trying not to incorporate too much air.
- Add eggs one at a time, mixing after each addition until smooth.
- Add vanilla, baking soda, and kosher salt, stirring to combine.
- Add the flour and chocolates, mixing just until combined.
- Refrigerate the cookie dough for a 30 minutes before portioning. Use a 1 oz cookie scoop or aim for balls that are about 2 Tbsp in size. Sprinkle with a little Kosher salt.
- Bake at 350 degrees F for 7-8 minutes, depending on your oven. The cookies will turn golden brown at the edges. They should still be slightly puffy in the middle, but starting to color in the middle as well.
Notes
Chef Kluger's original recipe calls for dark and milk chocolate "feves" in the recipe. Feves are larger chocolate disks of higher quality chocolate that make for great layers in the cookies. I substituted Ghiradelli bittersweet chocolate chips due to their larger size and ready availability, as well as Ghiradelli milk chocolate chips. Chef Kluger also uses Maldon salt for finishing. I used Kosher salt for the large flakes.
This is a sponsored post written by me on behalf of OXO.
