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These scrumptious Chocolate Chip Cookie Dough Twists blend soft, gooey cookie dough with sweet chocolate bits. They've got that melt-in-your-mouth buttery goodness with a fun spin on classic cookies. Super easy to whip up, they'll knock out any sweet craving you've got!
I came up with these twists during a baking day with my niece who wanted something cooler than regular cookies. The joy on her face while twisting the dough made such an impact that now everyone asks for them at family get-togethers.
Ingredients
- All purpose flour: Gives just the right texture while keeping everything soft
- Unsalted butter: Brings that yummy richness that makes you grab another
- Brown sugar: Makes everything moist with hints of caramel plain sugar just can't give
- Granulated sugar: Works with the moisture and helps make those crunchy edges
- Milk: Adds the perfect bit of wetness so you can twist the dough easily
- Vanilla extract: Makes everything taste better, especially the chocolate
- Baking soda: Adds the right amount of puff without making them too cake-like
- Salt: Cuts through the sweetness and makes the chocolate pop
- Chocolate chips: Go for the good stuff that doesn't melt away when baked
Step-by-Step Instructions
- Cream the Butter and Sugars:
- Mix the soft butter with both sugars for about 3 minutes till it's super fluffy. This puts air in your dough for amazing texture. You'll know it's done when the color looks notably lighter.
- Add Wet Ingredients:
- Stir in milk and vanilla until they're fully mixed in. Don't worry if it looks a bit funny or separated at this point.
- Combine Dry Ingredients:
- Mix flour, baking soda and salt in another bowl. This spreads everything out so you won't bite into any salty spots in your finished cookies.
- Combine Wet and Dry:
- Slowly add the dry stuff to your butter mixture, mixing on low just until it comes together. Don't go overboard or your twists will end up tough.
- Add Chocolate Chips:
- Use a spatula to gently fold in the chips. This keeps all that air inside 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 shape but tight enough to stay together.
- Bake to Perfection:
- Put the twists 2 inches apart and bake until the edges turn light golden. The middle might look a bit underdone 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 taste even better. My daughter now says we have to do this every time. She swears she can tell the difference but can't really explain what makes them better.
Storage Solutions
These cookie twists stay good in a sealed container at room temp for 5 days. They're best during the first 2 days when the outside is still a bit crispy and the inside stays nice and chewy. If you want to keep them longer, stick them in the freezer for up to 3 months. I like to wrap each one in plastic before freezing so I can grab just one or two when I need a sweet fix.
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Creative Variations
This basic dough works great for all kinds of changes. Try using white chocolate with dried cranberries for something festive during holidays. Butterscotch chips give you a rich caramel taste that goes great with a bit of sea salt sprinkled on top before baking. If you're crazy about chocolate, 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 really shine as part of a bigger dessert spread. Put them next to vanilla ice cream for that amazing warm cookie meets cold ice cream magic. To fancy them up, dunk half of each twist in melted chocolate after they've cooled, then add sea salt or colorful sprinkles. When I host breakfast gatherings, I serve them with coffee since the bitter coffee balances out the sweet cookies perfectly.
Common Questions
- → How do I make them more chewy?
For extra chewiness, pull them out of the oven a bit early when they're just turning light gold around the edges.
- → Can I swap in mini chocolate chips?
Absolutely, mini chips work great and give you chocolate in every mouthful.
- → What other toppings work well?
Try adding colorful sprinkles or pouring melted chocolate over the cooled twists for extra pizzazz and taste.
- → Can I make them ahead?
Sure thing, you can mix the dough and keep it in your fridge for up to a day before baking.
- → How should I keep the leftovers?
Pop them in a sealed container at room temp and they'll stay yummy for 3-4 days.