THE Best Salted Chocolate Chip Cookie Recipe

When I first learned about OXO’s partnership in support of Cookies for Kids’ Cancer I thought, why couldn’t it be “Cooking” for Kids, or “Casseroles” for Kids, or even “Coq au Vin” for Kids instead….? But no it was cookies, and if I wanted to be involved in this program to help spread the Cookies for Kids’ Cancer message I was going to have to put on my Big Girl Baking Apron and once again test my genetics to bake the best salted chocolate chip cookie recipe I could.

See the thing is, I am not the baker in the family.

Both my sisters seemed to have gotten that gene but it must have skipped me. I do however, once a year challenge those genes and bake my husband Pete, his favorite Angel Food Cake for his birthday celebration but other than that I stick to what I am better at, cooking.

Savory I can handle. Cooking I understand. I can put an extra pinch of this or that and not completely screw up the scientific formula which is baking.

But with the help of a few Must Have tools in the kitchen I was determined to crush this challenge.

Out came the measuring cups, a mixing bowl, my favorite balloon whisk, a spatula, and two new additions to my kitchen a silicone baking mat (which I have to say I always thought was way above my baking grade but turns out is SUPER helpful for even those with baking challenges, maybe even more so) and a small cookie scoop to perfectly measure each little nugget.

A quick break in the baking action to tell you a bit about the OXO partnership and how you can get involved too!
OXO has partnered 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. You can join in the Cookies for Kids’ Cancer challenge by registering your event online here; if you mark that you were inspired by OXO and this recipe when you register, they will match the proceeds from your bake sale up to their annual commitment!

Now who doesn’t want to raise extra “free” money?!?!

Back to the kitchen action…

As I mentioned, my newest addition of the Silicone Baking Mat was a pleasant surprise! I always figured only true bakers used them and I would stick to my parchment paper (pun not intended but I will keep it anyway!)

BUT the non-stick surface made clean-up a complete breeze keeping my baking sheet clear of buttery grease and other “residue” cooking can leave behind – see my dirty example below.

 

See that “residue” on my old baking sheet!  It has now become my clean up tray.

The full Salted Chocolate Chip Cookie recipe is below but I want to be sure to point out the Maldon finishing salt step.

DO NOT pass this step. It totally brings out the sweet + salty goodness which is the basis for this recipe. And probably why I LOVE this recipe. And don’t just take my word for it – everyone who tasted these nuggets agreed that they were some of the best they had every had. Seriously.

So if you are craving a little salty sweetness in your life I encourage you to try out this super easy and quick recipe from Chef Dan Kluger, one of the Chef’s partnering with OXO for the Cookies for Kids’ Cancer program.

recipe note – Feves are larger chocolate disks that make for great layers of chocolate in the cookies, they also tend to be made with higher quality chocolate. However I was not able to easily source them so if you have the same issue do not get discouraged, simply use high quality chips which is what I have done here and they turned out delish!

The Best Salted Chocolate Chip Cookies Recipe

ingredients

• 1 cup, {2 sticks} butter, room temperature
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/4 teaspoon kosher salt 
• 2 1/2 cups flour
• 1 cup dark chocolate feves
• 1 cup milk chocolate feves
• Maldon salt {for finishing}

instructions

step 1 – Lightly cream butter and sugar. Try not to incorporate too much air. 
step 2 – Add eggs one at a time, mixing after each until smooth. 
step 3 – Add vanilla, baking soda, and kosher salt. 
step 4 – Add flour and chocolates, mixing just until combined. 
step 5 – Refrigerate cookie dough for a half hour before portioning.
step 6 – Use a 1 oz cookie scoop or aim for balls that are about 2 Tbsp in size. Sprinkle with a little Maldon. step 7 – Bake at 350 degrees 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.

step 8 – Pour milk. Eat cookies.

p.s. – Please share your bake sale and cookie images with me either tagging @KraylFunch on Instagram or on Facebook using and let me know in the comments below what your favorite kitchen utensil is and why.

 

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Disclosure Statement ~ this is a sponsored post written by me on behalf of OXO. I did not receive monetary compensation and I do believe these are the best salted chocolate chip cookies I have ever made! :)