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I have been fortunate enough to bake a difference using OXO’s tools to support the Cookies for Kids’ Cancer initiative that helps fund research to develop new, improved and less toxic treatments for pediatric cancer.

This year I’m baking salted chocolate chip Cookies to make a difference. 

One of the things that I love about the way that you can support is that you can host your own bake sale to raise funds for the cause, and I hope the recipe and tools that I’m sharing today will inspire you to start your own bake sale. 

The Tools

When you’re baking, it’s always important to use good tools.

If you’ve ever seen my kitchen or taken a read of this blog, you know that OXO tools are often found in my kitchen cabinets and drawers.

They make products that often solve unique problems, and every time I get to work with them, or when I see something I don’t already have, I’m always thinking about how I can get it and how it may help my cooking workflow. 

The Non-Stick Pro Half Sheet Jelly Roll Pan is a great, large baking pan. I love the pattern in the bottom, that helps to give your cakes some character. 

If you’re a fan of easy clean-up, the Silicone Baking Mat will probably be a kitchen favorite.

I love how easy it is to clean, and how items slide off really easily! I can’t wait to try making macarons with this mat. 

The 11″ Balloon Whisk is a great tool for baking.

I oftentimes use my stand mixer to do the incorporating because I’m a lazy cook, but the balloon whisk does a really nice job of incorporating ingredients without adding too much air. 

Lastly, the Small Cookie Scoop helps me end up with consistent cookies.

Without it, I’m pretty sure every single cookie I made would have come out a different size. 

Each one of these tools helped me in different ways to make this cookie recipe.

I absolutely loved being able to scoop out my ingredients evenly, and having a pan and silicone mat large enough that I didn’t have to worry about the cookies sticking. 

Salted Chocolate Chip Cookies Recipe

Now, what you’ve all been waiting for. The recipe!

Note that I made some modifications to the original recipe. The original is tasty on it’s own too! Enjoy!

They are SO chocolatey and the perfect little bite. 

Dan Kluger’s Salted Chocolate Chip Cookies

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• Author: Mila Clarke Buckley
• Total Time: 23 minutes
• Yield: 48 2 inch cookies 1x

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Description

Delicious sweet and salty combination to enhance a classic chocolate chip cookie. 

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Ingredients

Units USM Scale 1x2x3x

• 1 cup (2 sticks) Butter, room temperature
• Milk chocolate feves 1 cup
• Dark chocolate feves 1 cup
• Flour 2 1/2 cups
• 1 1/4 teaspoon Kosher salt
• 1/2 teaspoon Baking soda
• 1 teaspoon Vanilla extract
• 2 Eggs
• 3/4 cup Light brown sugar
• 3/4 cup Sugar
• Maldon salt (for finishing)

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Instructions

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.

Notes

• You can make this blood sugar friendly by subbing the chocolate for a mix of unsweetened dark chocolate and regular milk chocolate (though unsweetened dark is a little bitter), swap granulated which sugar for a sugar substitute like Sugar 2.0, or Swerve and sub the brown sugar for a sugar substitute or low GI coconut sugar, similar to this recipe.
• You could also sub regular flour for almond flour for higher fat content, lower carb content, and a much softer cookie.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2 cookies
• Calories: 266
• Sugar: 23.6 g
• Sodium: 120.8 mg
• Fat: 10.8 g
• Carbohydrates: 37.1 g
• Fiber: 2.1 g
• Protein: 4.8 g
• Cholesterol: 55.9 mg

Looking for something to do with all the treats you baked? 
Join the Cookies for Kids’ Cancer 4th Annual 50 State Challenge in support of National Childhood Cancer Awareness Month this September. The goal is simple: inspire Cookies for Kids’ Cancer events to take place in all 50 states to promote childhood cancer awareness and raise funds to help develop new, and less toxic pediatric cancer treatments.

*This year, OXO will donate up to $100,000 to Cookies for Kids’ Cancer. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. 100% of proceeds raised by Cookies fund pediatric cancer research. Visit OXO or cookiesforkidscancer.org for more information.