Chocolate Chip Cookie Dough Twists Recipe

Introduction

Chocolate Chip Cookie Dough Twists are a fun and delicious twist on classic cookies. These chewy treats combine the rich flavor of chocolate chips with a unique twisted shape, perfect for sharing or enjoying with a glass of milk.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups semisweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
3. Step 3: In a large mixing bowl, cream the softened butter with granulated and brown sugars for 2 to 3 minutes until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then mix in the vanilla extract.
5. Step 5: Gradually add the dry ingredients on low speed until just combined, then fold in the chocolate chips evenly throughout the dough.
6. Step 6: Divide the dough into two equal portions. On a lightly floured surface, roll each portion into a rectangle about ½ inch thick.
7. Step 7: Cut each rectangle into 1-inch wide strips. Take two strips at a time, twist them tightly together, and press the ends to seal.
8. Step 8: Arrange the twists on the prepared baking sheets, leaving about 2 inches of space between each.
9. Step 9: Bake for 9 to 11 minutes or until edges are golden brown and centers are soft but firm. Avoid overbaking to keep them chewy.
10. Step 10: Let the twists cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra flavor, add a pinch of cinnamon to the dry ingredients.
• Try using white chocolate or peanut butter chips instead of semisweet chocolate chips.
• If you prefer smaller twists, cut the dough strips narrower but adjust baking time accordingly.
• Drizzle melted chocolate over cooled twists for a decadent finish.

Storage

Store the cookie twists in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to 1 week or freeze for up to 3 months. Reheat briefly in the oven or microwave to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt by about half to avoid the cookies becoming too salty.

Can I make the dough ahead of time?

Absolutely. You can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. This can enhance the flavors and make the dough easier to handle.

Chocolate Chip Cookie Dough Twists Recipe

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Delight in these Chocolate Chip Cookie Dough Twists, a creative take on classic chocolate chip cookies. Twisted strips of cookie dough baked to perfection create a chewy, golden-brown treat studded with semisweet chocolate chips. Perfectly portioned for sharing or enjoying as a sweet snack with a cold glass of milk.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 24 twists 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Add-ins

• 1 ½ cups semisweet chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent the twists from sticking and to ensure even baking.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly. Set this bowl aside as you prepare the wet ingredients.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the granulated sugar and packed brown sugar. Beat for 2 to 3 minutes until the mixture becomes light and fluffy, which helps create a tender texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor depth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture on a low speed to avoid overmixing. Mix just until everything is combined to keep the dough tender.
6. Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough using a spatula, making sure they are evenly distributed throughout the dough without crushing them.
7. Shape the Dough Twists: Divide the dough into two equal parts. On a lightly floured surface, roll each portion into a rectangle about ½ inch thick. Cut each rectangle into 1-inch wide strips. Take two strips at a time, twist them tightly together, and press the ends to seal so they keep their spiral shape during baking.
8. Arrange on Baking Sheets: Place the twisted dough strips onto the prepared baking sheets, leaving about 2 inches of space between each twist to allow for spreading.
9. Bake the Twists: Bake in the preheated oven for 9 to 11 minutes or until the edges are golden brown but the centers remain soft and chewy. Avoid overbaking to preserve the desired chewy texture.
10. Cool the Twists: Remove the baking sheets from the oven and let the twists cool on the sheets for about 5 minutes. Then transfer them to a wire rack to cool completely for best texture.
11. Optional Finishing Touch: For an extra indulgent twist, drizzle melted chocolate over the cooled twists before serving. Enjoy these treats with a glass of cold milk or share with friends and family.

Notes

• You can substitute semisweet chocolate chips with dark or milk chocolate chips according to your preference.
• Make sure the butter is softened, not melted, for the best creaming results.
• Ensure the dough strips are tightly twisted and sealed at the ends to keep the shape intact while baking.
• Do not overbake the twists to maintain their chewy texture; watch closely near the end of baking time.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: chocolate chip cookie dough twists, chocolate chip cookies, twisted cookies, easy dessert, homemade cookies, chewy cookies