Salted Chocolate Chip Cookies! These crispy chewy chocolate chip cookies from Chef Dan Kluger are made with chocolate wafers instead of chips, making for gobs of chocolatey goodness with each bite. Add them to your chocolate chip cookie repertoire!
Disclosure: This post is sponsored by OXO. As always, the opinions here are all my own!
It's September. The official start of fall is just weeks away. For many of you, the mere suggestion of changing leaves and cooler weather is enough to make you sprint out your front door and attempt to get your hands on every pumpkin-spiced concoction on the market. But not for me. {Although, don't worry, I will be sharing pumpkin-y recipes soon.}
For me, fall is the signal that it's time to fire up the oven and start the heavy-duty holiday baking. I'm not talking a batch of muffins here and a birthday cake there {although September also happen to mark "birthday season" for myself and 3 of my family members}. I'm talking quick breads, yeast breads, bundt cakes and the star of the holiday season -- cookies. SO MANY COOKIES.
Every year I scour my cookbooks, favorite blogs and the internet in general for new cookies to try out in preparation for the "main event", which for me is the creation of cookie trays to gift to everyone from postal service workers to dear friends for the holidays. And although I've tried out oodles of recipes ranging from the simplest of drop cookies to the fussiest of macarons, I always come back to my all-time favorite type of cookie: the classic Chocolate Chip Cookie.
I mean, there are hundreds of recipes chocolate chip cookies out there, but I never tire in my search for the ultimate. For me, that usually entails:
- Crisp edges and soft middles.
- Gobs of melty chocolate.
- A chewy, gooey texture -- no crunchy CCC's for me, please.
- A balance of sweet and salty.
I will tell you that my "signature" chocolate chip cookie, the one that I bake the most often {and may or may not always have a frozen dough stash for in my freezer}, is the closest I've come to this cookie perfection without having to take extraordinary baking measures like chilling dough for 24 hours or but like I said, I'm willing to keep my options open in the name of research, especially when MY research is actually helping to fund research for a devastating disease that affects far too many children in the world -- pediatric cancer.
As a mother, I can't tell you how my heart shatters at the thought of little ones having to endure such at thing. I know my friends at OXO feel exactly the same way, which is why every year I participate in their blogger campaign benefiting Cookies for Kids' Cancer. For every blogger that participates in the campaign, OXO generously donates $100 {up to our $100,000 commitment} toward the cause.
This year, there several chefs are partnering with OXO as well, sharing their own recipes in hopes that folks will be inspired to bake up some goodies and host their own Cookies for Kids' Cancer bake sales. Between their pro recipes and OXO's kitchen tools, it couldn't be any easier to bake up some treats on your own!
If you follow me on Instagram, odds are you've heard me singing OXO's praises before because they are one of my favorite brands when I'm looking for tools to simplify my cooking and baking. {And I'm SUPER picky about anything that takes up space in my kitchen, so you know they've gotta be good!} Their Non-Stick Pro Half Sheet Jelly Roll Pans are hands down the best pans I've ever used, perfect for just about any baking and roasting, and using their Silicone Baking Mats make them that much more efficient and easier to clean up.
I put all of my favorite OXO products to good use when I made Chef Dan Kluger's Salted Chocolate Chip Cookies. These cookies are perfect for those of you who prefer a thin, chewy cookie with crisp edges... and puddles of chocolate. The secret to achieving layers of melty goodness in these cookies is to forgo traditional chocolate chips for chocolate feves, which are basically round chocolate wafers with a wider circumference than chips. If you can't find those {your best bet would be a gourmet food or baking supply store}, good quality chocolate bars {like Lindt} chopped into chunks work in a similar way. Using this flatter version of chocolate chips, you wind up with a cookie that has little pools of chocolate dispersed throughout the dough, which if you ask me, isn't a bad thing at all.
These cookies didn't rise very much for me, but they did spread quite a bit more than I expected considering the fact that I used OXO's Small Cookie Scoop to portion them out, so take that into account when you space them on your cookie sheet. Though the original recipe calls for a 7-8 minute bake, mine didn't start to puff until the 10 minute mark, so depending on your oven you may end up needing to wait up to 12 minutes for them to be done.
Despite being very different in both look and texture than my signature cookie recipe, I actually did like the taste of these and I think their flatter shape makes them ideal for an ice cream sandwich! That sprinkle of salt on the top is a match made in heaven with those pockets of both dark and milk chocolate, balancing their flavor and making you come back for yet another irresistible bite.
Are you in the mood to bake yet?!! 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! Now THAT sounds like the perfect way to kick off the season of giving. <3
This is a sponsored post written by me on behalf of OXO.
Salted Chocolate Chip Cookies
Ingredients
- 1 cup {2 sticks} butter room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 Eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- 2 ½ cups all-purpose flour
- 1 cup Dark chocolate feves*
- 1 cup Milk chocolate feves
Instructions
- In the bowl of a stand mixer or in a large bowl, beat together butter and sugar until well-combined. {Try not to incorporate too much air.}
- Add each egg, mixing after adding until it is fully incorporated and smooth.
- Mix in vanilla extract, baking soda and kosher salt.
- Turn the mixer speed to low and add flour; mix until just combined.
- Cover the bowl and refrigerate the cookie dough for 1-2 hours. {Skipping this step will result in cookies that spread too much.}
- When ready to bake, preheat the oven to 350 degrees. Line 2 baking pans with parchment paper or silicone baking mats; set aside.
- Using a 1 ounce cookie scoop {balls that are about 2 tablespoon in size}, scoop dough onto the prepared baking pan. Sprinkle each ball with a little flaky sea salt, such as Maldon.
- Bake at 350 degrees for 10-12 minutes or until the cookies are golden brown around the edges and slightly puffed in the center.
- Let cool for 5-10 minutes before removing from baking pan as they are very soft when they're warm.
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