Description
Indulge in nostalgic Chocolate Chip Cookie Dough Twists that melt in your mouth, combining buttery texture and gooey chocolate for a delightful treat.
Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Semisweet Chocolate Chips
- 1/4 cup Melted Chocolate (optional)
- 1/2 cup Chopped Nuts (optional)
- 1/2 cup Shredded Coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a larger bowl, cream the unsalted butter, granulated sugar, and brown sugar together until fluffy for about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients until just combined, then fold in the semisweet chocolate chips to create the cookie dough.
- Divide the dough into two equal portions.
- On a floured surface, roll each portion into a rectangle about ½ inch thick.
- Cut 1-inch wide strips, then twist two strips together, sealing the ends to form the cookie dough twists.
- Place the twists onto the prepared baking sheets, leaving space between them.
- Bake the cookie dough twists for 9-11 minutes until golden edges appear; be careful not to overbake for a melt-in-your-mouth texture.
- Allow the cookie dough twists to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Optional: Drizzle with melted chocolate over the cookie dough twists before serving.
Notes
- For a denser option, substitute all-purpose flour with whole wheat flour.
- Margarine can be used as a lighter alternative to unsalted butter.
- Almond extract can be used instead of vanilla extract for a different flavor.
- Feel free to swap semisweet chocolate chips for milk, dark, or white chocolate chips.
- Drizzle melted chocolate over the twists for an extra touch of chocolate sweetness.
- Sprinkle with sea salt for a delicious contrast to the sweetness.
- Chill the dough for 15-20 minutes before shaping to make it easier to handle.
- Ensure uniform sizes for even baking by cutting the strips the same width.
- Store cookie twists in an airtight container at room temperature for up to 5 days.
- For longer freshness, store in the fridge for up to 7 days.
- Freeze unbaked twists on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months.
- Reheat warmed twists in the oven at 350°F (175°C) for 2-3 minutes to revive their texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg