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Chocolate Chip Cookie Dough Twists

These Chocolate Chip Cookie Dough Twists take everything you love about timeless cookie dough – the rich butter, the sweet sugars, the melty chocolate chips – and transform it into a playful, pull-apart treat that's surprisingly easy to make and incredibly addictive.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 280 g all-purpose flour
  • 5 g baking soda
  • 3 g salt
  • 225 g unsalted butter softened
  • 150 g granulated sugar
  • 150 g packed brown sugar packed
  • 2 large eggs room temperature
  • 10 ml vanilla extract
  • 255 g semisweet chocolate chips

Equipment

  • Two Baking Sheets
  • Parchment Paper
  • Medium bowl
  • Large Mixing Bowl (or Stand Mixer)
  • Spatula
  • Wire rack

Method
 

  1. Step 1: Prep Your Workspace. Preheat your oven to 190°C (375°F). Grab two baking sheets and line them with parchment paper.
  2. Step 2: Whisk the Dry Ingredients. In a medium bowl, whisk together your flour, baking soda, and salt. Give it a good mix to make sure everything is evenly distributed. Set this bowl aside for a moment.
  3. Step 3: Cream the Wet Ingredients. In a large mixing bowl (or the bowl of your stand mixer), beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy (about 2-3 minutes). Scrape down the sides as needed.
  4. Step 4: Add Eggs and Vanilla. Add your eggs, one at a time, beating each fully into the butter mixture before adding the next. Once the eggs are in, stir in the vanilla extract.
  5. Step 5: Combine Wet and Dry. Gradually add the dry ingredients to the wet mixture. Mix on low speed or stir with a spatula until the dry ingredients are just combined. Do not overmix.
  6. Step 6: Fold in the Chocolate Chips. Gently fold in the chocolate chips using a spatula. Spread them throughout the dough without overworking it.
  7. Step 7: Chill (Optional but Recommended!). For easier handling and shaping, cover the bowl and pop the dough into the fridge for about 30 minutes. If you're in a hurry, you can skip this.
  8. Step 8: Shape Your Twists. Divide the dough into 16 equal portions. Roll each portion into a rope about 1 inch thick. Gently twist each rope into a spiral shape. Place on your prepared baking sheets, leaving a couple of inches of space between them.
  9. Step 9: Bake to Perfection. Bake one sheet at a time in your preheated oven for 10-12 minutes. Edges should be lightly golden, centers still slightly soft. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Softened butter is key for proper creaming. Don't overmix the dough once the flour is added. Chilling the dough makes shaping easier and helps prevent spreading. Use room temperature eggs for better texture. Don't overbake for chewy centers. Store cooled twists in an airtight container at room temperature for up to 3-4 days. Freeze in a freezer-safe container for up to 2-3 months; thaw at room temperature.