Nathan Odom's chocolate chip cookies with a twist

Usually all the recipes I post are my own but I recently came across a few interesting recipes and thought I would share them.

 

The first is a series of recipes by Nathan Odom.  Nathan is an accomplished child-chef, culinary student and winner of MasterChef Junior Season 3. After joining a cooking program at his school at the age of 10, Odom was hooked on cooking and knew he wanted to pursue it as a career and hobby. Using the skills he learned during the program, Odom went on to win Season 3 of MasterChef Junior and continues to use his skills to create unique and incredible recipes.  

Nathan stated: “One of my favorite parts of the holiday season is making cookies to share with family and friends. Nothing provides me with more satisfaction during the Christmas season than a warm cup of hot chocolate, and some of these homemade cookies. These recipes all stem from one basic cookie dough recipe. I hope you’ll enjoy these three twists on the classic chocolate chip cookie as much as I do.”  

Chocolate Chip Cookies – with a Twist

Makes 15-20 cookies per recipe depending on size 

Basic Chocolate Chip Cookie Recipe (Version 1)

INGREDIENTS

2 1/2 cups white flour
1/2 cup granulated sugar
1 cup brown sugar
2 sticks of room temperature butter
2 large eggs
1 1/2 cups chocolate chips
1 1/4 tsp. of baking soda
1 tsp. salt 

DIRECTIONS

1. Pre-heat oven to 375 degrees Fahrenheit.

2. Whip the butter until fluffy.

3. Add both types of sugar, mix until combined, and crack in both eggs. Whip on low speed until well mixed.

4. Add the flour and mix on low until the dough sticks to the beater of the stand mixer.

5. Add the chocolate chips, and mix on the lowest setting until chocolate chips are distributed evenly.

6. Place a sheet of parchment paper on the baking sheet(s), and scoop tablespoon-sized balls of dough about an inch apart from each other. Press slightly to flatten the dough balls a bit, and then bake at 375 degrees Fahrenheit for 15 minutes, or until golden brown. 

Kitchen Sink Cookies (Version 2) 

Get creative with your basic chocolate chip cookie by throwing in some things you probably already have in your refrigerator or pantry. The extra chewiness from the peanut butter and crunch from the walnuts add awesome texture and I love that these cookies remind me of chocolate peanut butter cups. 

INGREDIENTS

2 1/2 cups white flour
1/2 cup granulated sugar
1 cup brown sugar
1 3/4 sticks of room temperature butter
2 large eggs
1 1/2 cups chocolate chips
1 1/4 tsp. of baking soda
1 tsp. salt
2 frozen waffles; thawed and chopped into small pieces
2 tbsp. peanut butter
1/4 cup chopped walnuts

 

DIRECTIONS

1. Pre-heat oven to 375 degrees Fahrenheit.

2. Whip the butter and peanut butter until fluffy.

3. Add both types of sugar, mix until combined, and crack in both eggs. Whip on low speed until well mixed.

4. Add the flour and mix on low until the dough sticks to the beater of the stand mixer.

5. Add the chocolate chips, chopped walnuts, and mix on the lowest setting until chocolate chips are distributed evenly.

6. Using your hands, gently knead in the waffle pieces into the dough.

7. Place a sheet of parchment paper on the baking sheet(s), and scoop tablespoon-sized balls of dough about an inch apart from each other. Press slightly to flatten the dough balls a bit, and then bake at 375 degrees Fahrenheit for 15 minutes, or until golden brown. 

Spice Cookies (Version 3)

This next variation is like a marriage between a Gingerbread and Chocolate Chip cookie.  Just by adding three common spices, you’ve turned an ordinary cookie into a festive holiday treat. 

INGREDIENTS

2 1/2 cups white flour
1/2 cup granulated sugar
1 cup brown sugar
2 sticks of room temperature butter
2 large eggs
1 1/2 cups chocolate chips
1 1/4 tsp. of baking soda
1 tsp. salt
1/2 tsp. cayenne pepper
1 tsp. cinnamon
1/2 tsp grated nutmeg
1 1/2 tsp. fleur de sel 

DIRECTIONS

1. Pre-heat oven to 375 degrees Fahrenheit.

2. Whip the butter until fluffy.

3. Add both types of sugar, mix until combined, and crack in both eggs. Whip on low speed until well mixed.

4. Add the flour, cayenne pepper, cinnamon, nutmeg, and fleur de sel and mix on low until the dough sticks to the beater of the stand mixer.

5. Add the chocolate chips, and mix on the lowest setting until chocolate chips are distributed evenly.

6. Place a sheet of parchment paper on the baking sheet(s), and scoop tablespoon-sized balls of dough about an inch apart from each other. Press slightly to flatten the dough balls a bit, and then bake at 375 degrees Fahrenheit for 15 minutes, or until golden brown. 

Maple Bacon Cookies (Version 4)

We’ve all heard of the popular Candied Bacon Maple Donut, but have you tried adding bacon to cookies?  Mixing salty, savory and sweet flavors is one of my favorite things to do and this cookie is a winner!

 

INGREDIENTS

2 3/4 cups white flour
1/2 cup granulated sugar
1 cup brown sugar
2 sticks of room temperature butter
2 large eggs
1 1/2 cups chocolate chips
1 1/4 tsp. of baking soda
1 tsp. salt
2 tbsp. maple syrup
6 oz. cooked and chopped bacon pieces 

DIRECTIONS

1. Pre-heat oven to 375 degrees Fahrenheit.

2. Whip the butter and maple syrup until fluffy.

3. Add both types of sugar, mix until combined, and crack in both eggs. Whip on low speed until well mixed.

4. Add the flour and mix on low until the dough sticks to the beater of the stand mixer.

5. Add the chocolate chips and mix on the lowest setting until chocolate chips are distributed evenly.  Mix in the bacon pieces by hand.

6. Place a sheet of parchment paper on the baking sheet(s), and scoop tablespoon-sized balls of dough about an inch apart from each other. Press slightly to flatten the dough balls a bit, and then bake at 375 degrees Fahrenheit for 15 minutes, or until golden brown.