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These scrumptious Chocolate Chip Cookie Dough Twists blend soft, chewy cookie dough with sweet, rich chocolate chips. They've got a buttery, melt-in-your-mouth feel and put a fun spin on regular cookies. They're super easy to whip up and will totally hit the spot when you're craving something sweet!
I came up with these twists during a baking session with my niece who wanted something cooler than ordinary cookies. When I saw how happy she was twisting the dough, it became a special memory, and now everyone asks for them whenever we get together as a family.
Ingredients
- All purpose flour: Gives the right texture while keeping the twists soft
- Unsalted butter: Makes them taste rich and feel amazing in your mouth
- Brown sugar: Keeps them moist with a hint of caramel that white sugar can't give
- Granulated sugar: Works with the moisture and helps the edges get crispy
- Milk: Adds just enough wetness so you can twist the dough easily
- Vanilla extract: Makes everything taste better, especially the chocolate
- Baking soda: Helps them rise a bit without getting too fluffy
- Salt: Cuts the sweetness and brings out the chocolate flavor
- Chocolate chips: Go for quality ones that won't melt away when baked
Step-by-Step Instructions
- Cream the Butter and Sugars:
- Mix the soft butter with both sugars for 3 minutes until it's fluffy and light. This adds air to make the texture just right. You'll know it's done when the color gets noticeably lighter.
- Add Wet Ingredients:
- Mix in the milk and vanilla until they're fully blended. Don't worry if it looks a bit separated - that's totally normal.
- Combine Dry Ingredients:
- In another bowl, stir together flour, baking soda and salt. This spreads everything evenly so you won't bite into any weird salty patches.
- Combine Wet and Dry:
- Slowly add dry stuff to the butter mix, using low speed just until mixed. Don't go overboard or your twists will turn out tough.
- Add Chocolate Chips:
- Use a spatula to gently fold in the chips. This keeps all that air in the dough and stops the chips from breaking up.
- Shape the Twists:
- Take 2 tablespoons of dough, roll it into a 6 inch rope, fold it in half and twist it. Make it loose enough to see the twist but tight enough to stay together.
- Bake to Perfection:
- Put twists 2 inches apart on your baking sheet and bake until the edges turn golden. The middle might look a bit undone but they'll finish cooking on the hot pan.
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I found out by chance that cooling the shaped twists for 15 minutes before baking makes them even better. My daughter now says we have to do this every time, saying she can tell the difference even though she can't really explain what makes them better.
Storage Solutions
These cookie twists will stay good in a sealed container at room temp for up to 5 days. They taste best in the first 2 days when the outside is still a bit crisp and the inside stays nice and chewy. To keep them longer, put them in the freezer where they'll last up to 3 months. I like to wrap each twist in plastic before freezing, so it's easy to grab just one or two when I want a sweet treat.
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Creative Variations
The basic dough works great for all kinds of changes. Try using white chocolate chips with dried cranberries for a holiday version. Butterscotch chips make them taste like caramel and go great with a pinch of sea salt on top before baking. For chocolate fans, swap 2 tablespoons of flour with cocoa powder for double chocolate twists. My favorite way to make them is adding 1/4 cup of finely chopped toasted pecans for a bit of nutty crunch.
Serving Suggestions
These twists taste great on their own but they're even better as part of a dessert spread. Try them with vanilla ice cream where the warm cookie and cold ice cream make an amazing combo. For a fancier dessert, after baking and cooling, dip half of each twist in melted chocolate and add sea salt or colorful sprinkles. When having friends over for breakfast, I serve them with coffee because the bitter coffee goes so well with the sweet twists.
Common Questions
- → How do I achieve a chewier texture?
For extra chewy twists, pull them out of the oven a bit early when they're just turning golden at the edges.
- → Can I use mini chocolate chips?
Mini chips work great and spread the chocolate flavor more evenly throughout each twist.
- → Are there alternative toppings I can add?
Try adding colorful sprinkles or pouring some melted chocolate over the cooled twists to make them even tastier.
- → Can these be made ahead of time?
You can make the dough a day before and keep it in your fridge for up to 24 hours until you're ready to bake.
- → What's the best way to store leftovers?
Keep your twists fresh by putting them in a sealed container at room temperature for 3-4 days.