Slightly sweet, with a hint off salt. You’ll love these Salted Chocolate Chip Cookies made with chocolate baking discs instead of the usual chocolate morsels. It’s just more chocolate per cookie. What’s not to love?
- 2 sticks Butter, at room temperature (1cup)
- ¾ cups Sugar
- ¾ cups Light Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 2 ½ cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 ¼ teaspoon Kosher Salt
- 1 cup Dark Chocolate Feves
- 1 cup Milk Chocolate Feves
- Maldon Salt for finishing
- Place the butter and sugars in a medium size mixing bowl.
- Lightly cream butter and sugars together. Try not to incorporate too much air.
- Add eggs, one at a time, mixing after each addition until smooth.
- Add vanilla. Mix to combine.
- Place flour in a large size mixing bowl.
- Add baking soda.
- Add kosher salt.
- Whisk dry ingredients together.
- Add the butter and sugar mixture to the flour mixture.
- Stir to combine.
- Add the chocolate feves.
- Mix lightly just to combine everything together.
- Cover the bowl and refrigerate dough for 30 minutes.
Pre-heat oven to 350F degrees.
- Use a 1 oz. cookie scoop, scoop dough out onto silicone lined baking sheet.
- Leave ample space between dough balls for cookies to spread as they bake.
- Sprinkle each dough ball lightly with Maldon Salt.
- Bake at 350F degrees for 5-8 minutes.
- Cookies should have lightly browned edges, puffy middles, and starting to color in the middle.
- Let cool on baking sheet before removing.
This is the original recipe courtesy of Dan Kluger, a chef in New York. It calls for adding chocolate “feves” and Maldon Salt. I substituted with sea salt and chocolate baking discs as mentioned in the post. This is a sponsored post and recipe written by me in conjunction with OXO Good Grips Kitchen Tools and Cookies For Kids’ Cancer.
Keywords: Salted Chocolate Chip Cookies, OXO, Cookies for Kids Cancer, Dan Kluger