Chocolate Chip Cookie Dough Twists
đź“ť Ingredients
2¼ cups all‑purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
Âľ cup granulated sugar
Âľ cup light brown sugar, firmly packed2 large eggs
2 teaspoons vanilla extract
1½ cups semi‑sweet chocolate chips
🔧Instructions
Preheat and prepare baking sheetsPreheat your oven to 375°F. Line two large baking sheets with parchment paper.Mix dry ingredientsIn a medium bowl, whisk together the flour, baking soda, and salt. Set aside.Cream butter and sugarsIn a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.Add eggs and vanillaAdd the eggs one at a time, beating well after each addition. Mix in the vanilla extract until smooth.Combine wet and dryReduce mixer speed to low. Gradually add the flour mixture to the wet ingredients, mixing just until no dry streaks remain. Do not overmix — the dough should be soft and slightly sticky.Fold in chocolate chipsAdd the chocolate chips and fold them in gently with a rubber spatula until evenly distributed.Shape the twistsDivide the dough into 12 equal portions (each about ¼ cup). Roll each portion into a 6‑ to 7‑inch long rope on a lightly floured surface. Gently lift each rope and twist it 2 to 3 times. Place the twists about 2 inches apart on the prepared baking sheets. Press down very lightly to flatten them slightly.BakeBake for 10 to 12 minutes, rotating the pans halfway through (after 5 to 6 minutes). The twists are done when the edges are golden brown and the centers look set (they will still be soft). Do not overbake.Cool and serveLet the twists cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely (about 10 more minutes). Serve warm or at room temperature.