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
Ingredients
- 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
Instructions
- 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.
Notes
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.
Baking Essentials
- 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.
New to baking 🙂
I tried this recipe and got very thick/tall cookies that were only golden brown on the bottom and undercooked in the middle. After scooping out the cookie dough onto the baking sheet, am I supposed to flatten them down a bit? I would really like to have a go to chocolate chip recipe and this one looks yummy.
Thanks, Leah
Hi Leah! I’m so glad you are making your way into baking! There are a few things that could prevent cookies from spreading properly. First, make sure to measure your flour carefully. Just a tablespoon or two of additional flour can create a thicker cookie. Be sure to fluff up your flour with a whisk before very lightly scooping and leveling off with a flat knife. Another tip is to be sure to fully preheat your oven to the proper temperature before baking. Lastly, dark non-stick baking pans can tend to prevent cookies from spreading, so you may want to try a different baking pan. Although all of those things can make a difference, I’d start with carefully measuring your flour. That’s a common issue in baking. Hope this helps and that you get to give this another try! I’d love to hear your results! :)
Ever since I first started baking, I have been searching for ‘café cookies’ – you know, the ones that are soft and chewy and gooey and delicious. Every recipe I have tried has resulted in dry, flavourless things that make me less and less motivated to bake. But not these! I couldn’t believe it when I took my first bite (well… my first bite post-oven. I won’t pretend I didn’t consume a whole lot of cookie dough). This will be my go-to chocolate chip recipe from now on. Thanks to you and Dan Kluger for the deliciousness! And a fantastic cause.
I do know what you mean, Dani! So happy to hear you enjoyed these as much as we do!:)
I made these with gluten free flour and they turned out deliciously. They did not look like the plump little morsels in your pictures, however. Perhaps they spread out large and flat because of the gluten free substitution. It really pays to use good chocolate. I used Trader Joe’s pound plus dark Belgian chocolate and Ghirardelli choc. chips. Yum to the max!! Will make them again.
I am so so happy to hear these turned out well with gluten free flour, Marj! I agree that the gluten free flour is the reason for spreading. But, yes…that mix of chocolate (that Trader Joe’s is tasty!) makes a big difference. Thanks for sharing your results! xo
Made these just hours after I got this in my email. These may be the best chocolate chip cookies I’ve ever made! The chunks of chocolate just melt into the cookie and I really like the mix with the milk chocolate. My kids came in from school and devoured them. It was a nice treat to finish off the first week of school! Thanks for another great recipe.
I love that you were inspired to make these right away, Lauren! That melty chocolate makes me swoon…it’s the best part of the cookie, isn’t it? So glad your kiddos loved their fun treat and hope they had a great first week back to school! Thanks so much for taking the time to comment! xo
Caroline, What a great program to be part of. I hope they do well. Cookies look good!
Awww…thanks so much, Mom! xo
I am always up for trying a new choc chip cookies recipe! I recently started using chopped dark chocolate bars into my cookies too, and love the difference it makes. I love that you use a combination of chips and bar- you get the best of both. Such a worthy cause for a post as well. Cancer has touched my family in too many ways, and I can hardly imagine the pain during childhood. Love to you. xo
I know it has, Emily, and I think of you and your family often. Hoping everyone is doing well! xo