Wednesday, September 5, 2018

Baking a Difference

September is national childhood cancer awareness month and I have teamed up with OXO to bring you a great recipe for a greater cause. Approximately 1 in 285 children will be diagnosed with cancer before their 20th birthday. OXO is partnering with chef-supporters of Cookies for Kids’ Cancer who are providing recipes we hope will inspire people to host their own Cookies for Kids’ Cancer bake sales. Cookies for Kids' Cancer is committed to raising funds for research to develop new, improved and less toxic treatments for pediatric cancers. Join the challenge by registering your event online; if you mark that you were inspired by OXO when you register, they’ll match proceeds from your bake sale up to our annual commitment!

This recipe for Salted Chocolate Chip Cookies is from Dan Kluger to benefit Cookies for Kids’ Cancer 


SALTED CHOCOLATE CHIP COOKIES

YIELD: 48- 2" COOKIES
COOK TIME: 10 MINUTES

 INGREDIENTS:

  • 1 cup (2 sticks) butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1 cup dark chocolate chips
  • 1 cup milk chocolate chips
  • Coarse sea salt
     
DIRECTIONS:

  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 chocolate chips, mixing just until combined. 
  5. Refrigerate cookie dough for a half hour before portioning. Use a 1 oz cookie scoop or aim for balls that are about 2 tablespoons in size. Sprinkle with a little coarse sea salt. 
  6. Bake at 350 degrees F 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.


OXO makes it simpler, easier and better to bake. For this recipe we were sent an 11″ Balloon Whisk Non-Stick Pro Half Sheet Jelly Roll PanSilicone Baking Mat, and Small Cookie Scoop. I have never used a silicone baking mat or cookie scoop and let me tell you, they were total game changers. The silicone baking mat's non-stick surface cuts down on clean-up and withstands dough, grease and other cooking residue. The cookie scoop is equally amazing, creating uniform cookies that help them to bake evenly creating the perfect cookies every time.














This is a sponsored post written by me on behalf of OXO.

No comments :

Post a Comment

Blog Design by Get Polished | Copyright Home and the Homemaker 2017