Description

Learn how to make delicious Chip Cookie Dough Twists. Easy recipe with step-by-step instructions.

Ingredients

Scale

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips (or mix of chips like milk and dark for variety)
2 teaspoons milk (optional, for softer dough)

Substitution tips: If you need to swap out ingredients, I’ve found that coconut oil can replace butter in equal amounts for a dairy-free version, though the texture will be a bit different—more crisp than chewy. For sugar alternatives, coconut sugar or a 1:1 sugar substitute work fine, but expect a slight change in flavor. And if you don’t have chocolate chips, chopped chocolate bars or even white chocolate chunks create a delightful twist.

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step is essential to prevent sticking and ensure even baking—trust me, I’ve learned the hard way with some stubborn cookies stuck to pans.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Setting this aside helps keep those dry ingredients evenly distributed.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter with both brown and granulated sugars until the mixture is light, fluffy, and a little pale. This usually takes about 3-4 minutes—don’t rush it, as this step makes a big difference in texture.
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully combined. If your kitchen is cold and the dough feels stiff, add the milk here to soften it slightly.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing can make the twists tough, so keep it gentle.
Fold in the chocolate chips with a spatula, ensuring they’re evenly distributed without breaking them up too much.
Divide the dough into 12 equal portions. Roll each portion into a rope about 6 inches long, then twist each rope gently into a spiral shape. Place them spaced about 2 inches apart on your prepared baking sheets. The twisting is where you can get creative—sometimes Eli likes to make his look like little pretzels, which always brings a smile to my face.
Bake for 12-14 minutes, rotating the pans halfway through to ensure even color. You’ll know they’re ready when the edges are golden but the centers still look slightly soft—they’ll firm up as they cool.
Let the twists cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Chip Cookie Dough Twists, recipe, cooking, food