Friday, August 31, 2018

Dan Kluger's Salted Chocolate Chip Cookies

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

For the past several years I have been fortunate enough to be able to participate in the
Cookies for Kids' Cancer campaign hosted by OXO, a brand that I have been using for
years and love.

This year OXO is partnering with chef-supporters of Cookies for Kids' Cancer, providing
recipes that they hope will inspire others to host their own Cookies for Kids' Canter bake
sales. Cookies for Kids' Cancer is a national 501(c)3 non-profit that is committed to raising
funds for research to develop new, improved, and less toxic treatments for pediatric cancer,
the #1 disease killer of children in the United States.

The cookie recipe I am sharing today is Dan Kluger's Salted Chocolate Chip Cookies.
Dan is the chef and owner of Loring Place in the heart of Greenwich Village in NYC.

I've tried many different chocolate chip recipes over the years and I will have to admit
that this recipe is now one of my favorites! The cookie is soft, light and oh so delicious!

They key to making great chocolate chip cookies is to use fresh, quality ingredients and
good baking equipment. Besides my pink mixer, the OXO cookie scoop is my most
favorite baking tool! The OXO cookie scoop portions out perfect size cookies and it's
also great when filling muffin tins with batter for cupcakes and muffins.

I was so excited to see that OXO now has a silicone baking mat! Silicone baking mats are
the best! I use them every time I bake. They keep cookies from sticking to the bottom of
the pan, withstand dough and grease and make for easy clean up too.

The mat fits perfectly inside the OXO Non-Stick Pro Half Sheet Jelly Roll Pan, which is
another favorite!

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 will match  proceeds
from your bake sale up to their annual commitment. How cool is that!

Need other cookie recipe inspiration?
Try my Pumpkin Chocolate Chip Cookies, Flourless Peanut Butter Cookies or my
Peanut Butter Cup Cookies.

Dan Kluger's Salted Chocolate Chip Cookies

1 cup (2 sticks) butter, at room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. baking soda
1 1/4 tsp. kosher salt
2 1/2 cups all-purpose flour
1 cup dark chocolate chips
1 cup milk chocolate chips
Maldon salt for sprinkling

Preheat oven to 350 degrees.
Line baking sheet with a silicone baking mat.

In a the bowl of a stand mixer with paddle attachment, lightly cream butter and sugar.
Try not to incorporate too much air.
Add eggs one at a time, mixing after each until smooth.
Add vanilla, baking soda and kosher salt.
Slowly add flour and then chocolate, mixing just until combined.

Refrigerate cookie dough for a half hour before portioning. Use a 1 oz. cookie scoop
to drop cookie dough onto the prepared baking sheet. Sprinkle with Maldon salt.

Bake for 7 - 10 minutes, depending upon your oven.
The cookies will turn golden brown at the edges. They should be slightly puffy in the
middle, but starting to color in the middle as well.

Remove from oven and let them cool on the baking sheet a few minutes before
transferring to a cooling rack.

Yield: 48 cookies approximately 2 inches in diameter.


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