Welcome to your monthly Love & Flour blog post. What used to be multiple blog posts per week and then one blog post per week and then one blog post every two weeks is now a random assortment of recipes I post whenever the fancy strikes. Funny how your priorities shift as time moves forward and your interests change.
I never for a minute take for granted my luxury of pursuing whatever those interests may be. From shooting pool (I’m terrible) to water color painting (I’m actually not half-bad) to, most recently, learning HTML and CSS (I’m back to terrible), I’ve always kept myself busy with side projects.
Sometimes that side project is also a blog. A blog that has connected me to people who I can now call friends and allowed me to participate in events I feel strongly about, like Cookies for Kids’ Cancer.
Cancer sucks. Cancer always sucks. It especially sucks when a young person has to fight that battle. In October, a month where we see a lot of pink for breast cancer awareness, let us also extend our attention to the kids and their families dealing with a disease no one should have to deal with and the ways we can help put an end to it.
In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches, and other fundraising efforts. One of those other fundraising efforts is this blog post. OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to the $100,000 commitment.) One chocolate chip cookie recipe + one blog post = $100.
At face value, a chocolate chip cookie recipe is probably less than exciting. I have shared no less than seven chocolate chip cookies recipes here on this blog, and we all have our go-tos. Still, I lean towards thinking you can never have too many recipes for this classic.
What makes this recipe a little different than most is a bit of hazelnut extract, a dash of cinnamon, and a sprinkle of salt. As far as chocolate chip cookie recipes go, it is on the top of my list. And to help my cookies along, OXO generously sent me a non-stick half sheet pan, a medium cookie scoop, and a cookie spatula. (Thanks OXO!)
To help us all “bake a difference”, OXO is dedicating a portion of the proceeds of specially-marked baking products to benefit Cookies for Kids’ Cancer. Just look for the green sticker above when making a purchase. OXO will also match proceeds from registered bake sales as part of their $100,000 commitment. More details on how you can get involved are available at the Cookies for Kids’ Cancer website.
Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
Chocolate Chip Cookies with Sea Salt
- 1 cup (2 sticks) cold butter, diced
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon hazelnut extract
- 1 large egg
- 2 large egg yolks
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 ground cinnamon
- 1 1/2 teaspoons kosher salt
- 14 ounces (roughly 2 cups) bittersweet chocolate chips
- Maldon sea salt for garnish
- Beat the butter and sugars until a thick paste forms. You want to beat the mixture until no butter lumps are visible, so using a stand mixture helps here.
- Reduce the mixer speed to low and add the vanilla and hazelnut extracts followed by the egg and then the egg yolks, one at a time, mixing well after each egg addition.
- In a separate bowl, whisk together the flours, baking powder, baking soda, cinnamon and kosher salt.
- Slowly add the the dry ingredients to the wet ingredients in the mixing bowl and mix until just combined.
- Fold in the chocolate chips.
- Scoop balls of cookie dough and place them approximately two inches apart on parchment-lined cookie sheets.
- Use the bottom of a glass to slightly flatten the cookie dough balls and sprinkle them with the Maldon salt.
- Bake for approximately 12 minutes until the cookies are just set and slightly browned.
- Remove from the oven and allow to set for 10 minutes before transferring to a rack to cool completely.
- Store the cookies in an airtight container. The cookies are best enjoyed within three days of baking.
- parchment-lined baking sheets
- Bake at 350 degrees F for
The original recipe calls for 1/4 teaspoon almond extract and 1 cup cake flour instead of the 1/4 teaspoon hazelnut extract and 1 cup whole wheat flour I use. If four dozen cookies is simply too many cookies to bake in one fell swoop, not to worry, the dough freezes great.