These dreamy Salted Chocolate Chip Cookies, from Dan Kluger, chef and owner of Loring Place, New York City, are the best I’ve ever made. The recipe is so simple. It may become your new go-to.
I’m proud to be partnering with OXO, on their Cookies for Kid’s Cancer campaign. Each year, OXO donates money to this vital organization for each blogger’s post, up to $100,000. Scroll down below to find out how you can make a difference.
The word cancer in itself, sends a numbing wave through my body. But, to associate that awful word with a child is terrifying. I know you’d agree with that. Cookies for Kid’s Cancer began in 2007, by two OXO employees, when their son was diagnosed with pediatric cancer. Each year since, OXO has been a part of this organization. This year, they’ve teamed up with several professional chefs to support this worthy cause. This decadent cookie recipe is from chef Dan Kluger. “As a father, I can’t imagine what it’s like to have a child diagnosed with a terminal disease…which is why I decided to get involved…and do everything I can to raise awareness and raise money…”
Chocolate chip cookies are something I experiment with a lot. It could be because, when I was first married, my chocolate chip cookies were…well, essentially awful. Being my husband’s favorite cookie and having a mother-in-law who makes incredible cookies, there’s been a bit of pressure, ya know? I’ve created some that I do love, like these Olive Oil Chocolate Chip Cookies and The Most Amazing Vegan Chocolate Chip Cookies, but these Salted Chocolate Chip Cookies from Dan are just beyond amazing.
So, as you may know about me…I can’t leave anything as is. Dan’s secret to amazing cookies is using a combination of milk and dark chocolate feves instead of traditional chocolate chips. Feves are larger discs of high quality chocolate. They form layers of soft, deep chocolate within the cookies. Standard chocolate chips that you’ll find in the grocery store, are not typically premium quality chocolate and don’t really melt into the cookie batter. But, in keeping things as user-friendly as possible around here, I wanted to mimic the effect of using feves without you having to search for them. I found that combining good quality milk chocolate chips and chopped high quality dark chocolate bars gives you a really luxurious cookie. If you do want to hunt down some feves instead, you may find them at Whole Foods or you can order them on Amazon, here.
OXO sent over some baking essentials and I’m so glad they did! This baking sheet makes me want to toss out my other baking pans! It’s got a great weight to it and cooks evenly even in my finicky oven. I’m also loving this silicone baking mat! I’ve never used one before. I typically use parchment, but this is a nice reusable option that keeps clean up easy and fast. Find links to these and more fun baking equipment below.
I hope you get a chance to make these cookies! And if you are able to get involved, hold a bake sale, or donate, please do! Find some links below to get you started! Thanks, my friends! xo
I LOVE SEEING PHOTOS OF RECIPES THAT YOU’VE MADE!
If you make these lovelies, snap a photo with your phone, follow me on INSTAGRAM and tag it with #TASTELOVEANDNOURISH and #OXOGOODCOOKIES
Salted Chocolate Chip Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 2 large eggs
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all purpose flour
- 1 cup milk chocolate chips
- 4 - 6 ounces bar of dark chocolate coarsely chopped
- Maldon salt or coarse sea salt for finishing
- In a large bowl, lightly cream the butter and sugar for just one minute. Do not incorporate too much air.
- Add eggs, one at a time, mixing just until smooth. Add the baking soda, salt and vanilla extract. Mix until combined.
- Add the flour and the chocolates. Mix just until combined. Avoid overmixing.
- Refrigerate the dough for a half hour.
- Preheat your oven to 350 degrees fahrenheit. Prepare a baking sheet with a silicone baking mat or parchment.
- Using a 1 ounce cookie scoop (2 tablespoon size), scoop the dough and drop them about 2 inches apart on your baking sheet. Sprinkle with a bit of Maldon or coarse sea salt.
- Bake the cookies for 7 to 8 minutes or until the cookies turn golden brown at the edges.
How You Can Help
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 proceeds from your bake sale up to their annual commitment.
- Non-Stick Pro Half Sheet Jelly Roll Pan: https://bit.ly/2OxTaQ1
- Silicone Baking Mat: https://bit.ly/2P7aT1Y
- 11″ Balloon Whisk: https://bit.ly/2Mg3OxW
- Small Cookie Scoop: https://bit.ly/2nBz4IY
This is a sponsored post written by me on behalf of OXO.