Dan Kluger's Salted Chocolate Chip Cookies (OXO + Cookies for Kids' Cancer Campaign)

This post is in partnership with OXO and Cookies for Kids' Cancer.  All opinions are my own.

Right away, you're going to notice something unusual about this post. This is the first (and only) recipe on my site that is not gluten free.  Not even a little bit. You might think it's weird and be a bit confused that I have this up here when it's not gluten free, but let me tell you... it's for good reason. Great reason actually. This post is in partnership with OXO, a brand you probably recognize from buying cooking tools and housewares. OXO makes an array of utensils and baking supplies that make it simpler, easier and better to bake. On top of the ease they provide for you in the kitchen, they are also a brand you can feel good about using.

This year, OXO is partnering with chef-supporters of Cookie's for Kids' Cancer who are providing recipes that they hope will inspire people to host their own Cookies' for Kids' Cancer bake sales. Cookies for Kids' Cancer is a non-profit organization committed to raising funds that go towards research and development of new, improved and less toxic treatments for pediatric cancer. 

One of the chefs partnering with OXO in this campaign is Dan Kluger, the Chef/Owner of Loring Place in New York City. His contribution is the recipe for these Salted Chocolate Chip Cookies.  

They say not all cookies are created equal, and I have to agree with that! I haven't baked with regular flour and sugar in years, but this recipe was so easy to follow that I didn't doubt myself once. The cookies came out light, fluffy and (from overwhelming reviews from my friends & coworkers) absolutely DELICIOUS.  Using OXO kitchen products made it even more of a seamless process - starting with the 11" Balloon Whisk. I have never found a whisk that I really like. Yes, they all get the job done, but I find them all to be pretty uncomfortable to hold. The handle OXO designed on this is a different story and made it comfortable to use as I whisked each egg, vanilla, baking soda, etc. into the batter.

Albeit, as much as I love the whisk, I cannot begin to tell you how in love I am with this baking sheet and Silicone Baking Mat. I've grown tired of using parchment paper when baking. I NEVER tear it off to the right size and always end up with wasted paper along the edges. I'd had my eye on a silicone baking making for a few months and this  one did not disappoint. OXO's Silicon Baking Mat is a non-stick surface so it cuts down on clean up and withstands dough, grease an other cooking residue. I love that it's easy to clean and helps eliminate the waste I was creating from using parchment paper. Plus, it fits perfectly into the Non-Stick Pro Half Sheet Jelly Roll Pan from OXO, which in itself is a thing of beauty. 

The last OXO product I used, the Small Cookie Scoop, was obviously the most vital part of this recipe. Because what adorable, perfectly round cookies are made without one?! I have another larger cookie scoop made by another brand, but I find it doesn't work great all the time and batter builds up in it easier. This scoop from OXO formed the most adorable two-bite sized cookies without much batter build up or difficulty at all.

This collaboration was such a great opportunity to use OXO products to make a delicious recipe for a good cause. I'm sharing Dan Kluger's recipe below so you can try out these yummy cookies!  You could even use this recipe to join in the Cookies for Kids' Cancer challenge as well with your next bake sale! Just register your event online and mark that you were inspired by OXO when you register. When you do that, they'll match proceeds from your bake sale up to their annual commitment! It's an easy and fun way to help give back.  Now go bake some cookies!

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Dan Kluger's Salted Chocolate Chip Cookies
Dan Kluger's Salted Chocolate Chip Cookies for Cookies for Kid's Cancer Campaign with OXO
  • 1 cup (2 sticks) butter
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 1/4 tsp kosher salt
  • 2 1/2 cups flour
  • 1 cup dark chocolate feves
  • 1 cup milk chocolate feves
  • maldon salt for finishing
1. Lightly cream butter and sugar. Try not to incorporate too much air.2. Add eggs one at a time, mixing after each until smooth.3. Add vanilla, baking soda, and kosher salt.4. Add flour and chocolates, mixing just until combined. 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.5. 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 little Maldon.6. 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.
Prep time: Cook time: Total time: Yield: 48 cookies ~2 in. diameter

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