Chocolate Chip Cookie Twists

These delightful Chocolate Chip Cookie Dough Twists are the perfect blend of soft, chewy cookie dough with the rich sweetness of chocolate chips. With a buttery, melt-in-your-mouth texture and a fun twist on traditional cookies, these treats are easy to make and perfect for satisfying your sweet tooth!

I first created these twists when my niece came over for a baking day and wanted something more exciting than regular cookies. The delight on her face when she twisted the dough became an instant memory, and now these are requested at every family gathering.

Ingredients

• All purpose flour: Provides the perfect structure while keeping the twists tender
• Unsalted butter: Creates that rich mouthfeel that makes these irresistible
• Brown sugar: Adds moisture and a caramel undertone that plain sugar cannot match
• Granulated sugar: Balances the moisture and helps create those crispy edges
• Milk: Adds just the right amount of moisture to make the dough workable for twisting
• Vanilla extract: Enhances all the flavors especially the chocolate
• Baking soda: Gives just enough lift without making them too cakey
• Salt: Is crucial to balance the sweetness and enhance the chocolate flavor
• Chocolate chips: I recommend using good quality chips that hold their shape when baked

Step-by-Step Instructions

Cream the Butter and Sugars:

Beat the softened butter with both sugars for at least 3 minutes until truly light and fluffy. This incorporates air into the dough which creates the perfect texture. The mixture should be noticeably lighter in color when ready.

Add Wet Ingredients:

Pour in the milk and vanilla extract and mix until completely incorporated. The mixture might look slightly curdled at this point which is perfectly normal.

Combine Dry Ingredients:

Whisk together flour, baking soda and salt in a separate bowl. This ensures even distribution of the leavening agent and prevents salty or bitter spots in your finished twists.

Combine Wet and Dry:

Add the dry ingredients to the butter mixture gradually, mixing on low speed just until combined. Overmixing will develop too much gluten and make your twists tough.

Add Chocolate Chips:

Fold in chocolate chips gently using a spatula. This preserves the air you worked to incorporate and prevents the chips from breaking.

Shape the Twists:

Take about 2 tablespoons of dough, roll into a 6 inch rope, fold in half and twist. The twist should be loose enough to show the shape but tight enough to hold together.

Bake to Perfection:

Place twists about 2 inches apart on the baking sheet and bake until the edges are just turning golden. The centers may look slightly underdone but they will continue cooking on the hot baking sheet.

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I discovered by accident that chilling the shaped twists for 15 minutes before baking creates an even better texture. My daughter now insists we do this every time, claiming she can taste the difference even though she can't explain exactly what that difference is.

Storage Solutions

These cookie twists will stay fresh in an airtight container at room temperature for up to 5 days. The texture is best during the first 2 days when the outside remains slightly crisp while the inside stays delightfully chewy. For longer storage, place them in the freezer where they'll keep for up to 3 months. I like to individually wrap each twist in plastic wrap before freezing, making it easy to grab just one or two when a craving hits.

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Creative Variations

The basic dough recipe serves as a perfect canvas for countless variations. Try white chocolate chips with dried cranberries for a festive holiday version. Butterscotch chips create a rich caramel flavor profile that pairs beautifully with a sprinkle of sea salt on top before baking. For chocolate lovers, replace 2 tablespoons of flour with cocoa powder to create a double chocolate twist. My personal favorite variation includes adding 1/4 cup of finely chopped toasted pecans for a subtle nutty crunch.

Serving Suggestions

While these twists are delicious on their own, they truly shine as part of a dessert spread. Serve them alongside vanilla ice cream where the contrast between warm cookie and cold ice cream creates a magical experience. For an elevated dessert, dip half of each twist in melted chocolate after baking and cooling, then sprinkle with sea salt or colorful sprinkles. At breakfast gatherings, I serve these with coffee where the bittersweet drink perfectly complements the sweet twists.

Frequently Asked Questions

→ How do I achieve a chewier texture?

To make the twists chewier, slightly underbake them by removing them from the oven when the edges are lightly golden.

→ Can I use mini chocolate chips?

Yes, using mini chocolate chips works perfectly and ensures an even distribution of chocolate in every bite.

→ Are there alternative toppings I can add?

Feel free to add sprinkles or drizzle melted chocolate over the cooled twists for extra flair and flavor.

→ Can these be made ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking.

→ What’s the best way to store leftovers?

Store the twists in an airtight container at room temperature for up to 3-4 days to maintain freshness.