If you’re a fan of sweet and salty, these salted chocolate chip cookies will become your new favorite. These cookies are chock full of chips with a hint of salt.
Is there anything better than a chocolate chip cookie with a tall glass of milk? Not in my world! Or my kids world! I’m a huge fan of sweet and salty and these salted chocolate chip cookies fill that craving. Not only are they chock full of not one, but two kinds of chocolate chips, they have a great saltiness to them.
I am delighted to be participating with the OXO campaign, #OXOgoodcookies, Cookies for Kids’ Cancer project. Not only was I sent products to use to recreate the recipe, salted chocolate chip cookies, but a $100 donation has been made on my behalf to Cookies for Kids Cancer.
Before I talk more about the cookies, let me tell you a bit about this campaign. OXO has been doing this campaign for a couple of years but this is the first time I’ve been involved. I’m so happy to be helping such a worthwhile cause.
Cancer is a terrible thing at any age but for a child to have to struggle with the uncertainty it’s doubly difficult. Little did I know when I took on this campaign that September is Childhood Cancer Awareness month.
OXO has partnered with chef supporters of Cookies for Kids’ Cancer who have provided their own recipes, in this case Chef Dan Kluger and salted chocolate chip cookies, in hopes others will be inspired to host bake sale events. Learn more about hosting your own event below. Any size event is helpful and the goal is to have events in every state. Schools, churches, sports clubs and civic organizations are just some ideas of who can host an event.
Now, more about the cookies and awesome OXO products. This salted chocolate chip cookie recipe calls for two types of chocolate chips. Originally it calls for feves, or larger chocolate disks, in both milk and dark chocolate, which I could not find locally.
Living in Florida, it is not the optimal time to ship chocolate so I went with milk and bittersweet chips and the ones I found were a bit larger than regular chips. That made for cookies full of chocolate goodness! That’s not a bad thing. If you’re a salt lover who also likes sweet, this will be your new favorite cookie.
They are so easy to make and it’s easy to get the kids involved too. The tools OXO provided, a balloon whisk, baking sheet , silicone baking mat, and small cookie scoop, add to the ease of preparation, making it simpler to bake.
If you’ve never used a silicone baking mat, you must. OXO’s fits perfectly in their half sheet jelly roll pan and is so easy to clean. It’s reusable, food safe silicone that is also dishwasher safe cutting down on clean-up and saving money on parchment.
The sturdy small cookie scoop is another must have when baking cookies. Uniform size cookies are key to perfectly baked cookies. I’ve owned a few cookie scoops in my life and this one is the best. It’s durable and has a comfort grip making it perfect for larger cookie scooping jobs.
How you can join in and help
If this post has inspired you, and I hope it has, you can join in the Cookies for Kids’ Cancer challenge by registering your event online. When you register, mark that OXO inspired you and they will match proceeds from your bake sale up to their annual commitment. 100% of the proceeds raised by Cookies for Kids’ Cancer help fund pediatric cancer research.
Need more cookie ideas for your own bake sale?
This is a sponsored post, written by me, on behalf of OXO.
- 1 cup (2 sticks) butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 ½ cups flour
- 1 cup bittersweet chocolate chips
- 1 cup milk chocolate chips
- Malden sea salt or flaky salt for finishing
- Preheat oven to 350 degrees F. Line baking sheet with silicone baking mat or parchment paper.
- Lightly cream butter and sugar.
- Add eggs one at a time, mixing until incorporated.
- Add vanilla, baking soda, and kosher salt.
- Add flour and chocolate chips, mixing just until combined.
- Refrigerate cookie dough for a half hour before portioning. Use a 1 oz cookie scoop or aim for balls that are about 2 Tbsp in size. Sprinkle with a bit of Maldon sea salt or flaky salt.
- Bake at 350 degrees for 10-13 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.
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.