Chocolate Chip Dough Twists

This chocolate chip cookie dough twist recipe transforms traditional cookies into a flaky, pastry-like treat that satisfies both cookie lovers and pastry enthusiasts. The combination of buttery twisted dough filled with classic chocolate chip cookie dough creates an irresistible dessert that looks as impressive as it tastes.

I first created these twists for my daughter's birthday celebration when I wanted something more unique than regular cookies. They were such a hit that they've become our special occasion tradition, with everyone fighting over the last one every time.

Ingredients

• For the Dough
• All purpose flour: Forms the structural base of the pastry.
• Butter: Use cold butter cut into small cubes for optimal flakiness.
• Granulated sugar: Adds sweetness and helps create that golden brown exterior.
• Baking powder: Provides just enough lift without making the twists too puffy.
• Salt: Use fine sea salt to enhance all the flavors without overwhelming.
• Milk: Cold milk helps maintain the proper dough temperature.
• For the Cookie Dough Filling
• All purpose flour: Use heat-treated flour for safety if concerned about raw flour.
• Butter: Room temperature butter creates the smoothest cookie dough texture.
• Granulated sugar: Provides classic sweetness and structure.
• Brown sugar: Creates depth of flavor with its molasses notes.
• Vanilla extract: Use pure extract rather than imitation for best flavor.
• Chocolate chips: Mini chips distribute more evenly but standard chips work well too.
• For Topping
• Egg wash: Creates that bakery-quality golden shine.
• Granulated sugar: Adds a delightful sweet crunch to the exterior.

Step-by-Step Instructions

Prepare the Dough:

In a large bowl whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt until evenly distributed. Add 6 tablespoons cold cubed butter and work it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This texture creates those beautiful flaky layers. Gradually add ½ cup cold milk, stirring with a fork until the dough just comes together, being careful not to overmix. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes until firm enough to roll easily.

Make the Cookie Dough Filling:

In a medium bowl cream together ½ cup softened butter with ¼ cup granulated sugar and ½ cup brown sugar until light and fluffy, about 2 minutes. The proper creaming creates air pockets that give the filling its irresistible texture. Add 1 teaspoon vanilla extract and mix until incorporated. Gradually add 1 cup flour, mixing until combined into a thick but spreadable consistency. Fold in ¾ cup chocolate chips, distributing them evenly throughout the mixture. Set aside at room temperature while you roll out the dough.

Assemble the Twists:

Preheat your oven to 350°F and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a rectangle approximately 12×16 inches and about ⅛ inch thick. Using an offset spatula, spread the cookie dough filling evenly across the surface, leaving a 1-inch border around all edges to prevent spillage. With a sharp knife or pizza cutter, cut the rectangle into 1-inch wide strips along the longer side, creating about 16 strips. Pick up each strip carefully and twist it 4-5 times before placing on the prepared baking sheet, spacing them about 2 inches apart.

Bake the Twists:

Whisk together one egg with a tablespoon of water until completely combined. Brush this egg wash generously over each twist, making sure to cover all exposed pastry surfaces for maximum golden color. Sprinkle about a teaspoon of granulated sugar evenly over the twists for a sweet, crispy exterior. Bake in the preheated oven for 15-18 minutes, rotating the pan halfway through, until the twists are deeply golden brown and the filling appears slightly set. The pastry should feel firm to the touch while the filling remains somewhat soft.

Serve:

Allow the twists to cool on the baking sheet for 5 minutes before transferring to a wire rack. These treats are absolutely divine when served warm, when the chocolate is still melty and the contrast between crisp exterior and soft filling is at its peak. If serving later, you can briefly reheat them in a 300°F oven for 3-4 minutes to restore that fresh-baked quality.

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The brown sugar in this recipe is my absolute favorite ingredient because it adds a depth of caramel-like flavor that plain granulated sugar simply cannot achieve. I still remember the first time my youngest son tried these twists his eyes widened with delight as he declared them even better than regular cookies which in our household is the highest possible praise.

Storage Tips

These chocolate chip cookie dough twists will stay fresh at room temperature in an airtight container for up to 3 days. The texture is best on the first day, with the contrast between crisp exterior and soft filling being most pronounced. For longer storage, freeze the baked twists in a single layer until solid, then transfer to a freezer bag where they'll keep for up to 2 months. To reheat frozen twists, place them in a 300°F oven for about 10 minutes until warmed through.

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Creative Variations

The basic structure of these twists opens up endless flavor possibilities. Try using peanut butter cookie dough with chopped peanut butter cups for a nutty variation. For a festive holiday twist, incorporate crushed candy canes into the filling during December. You can even go savory by replacing the cookie dough with a cheese mixture seasoned with herbs and garlic. Each variation maintains the beautiful twisted presentation while offering a completely different taste experience.

Serving Suggestions

While these twists are delicious on their own, consider serving them alongside a scoop of vanilla ice cream while still warm for an elevated dessert experience. They also pair wonderfully with coffee or hot chocolate for an afternoon treat. For a brunch offering, drizzle them with a simple glaze made from powdered sugar and milk. I often include these on dessert platters alongside fruit for a balanced sweet ending to special meals.

Frequently Asked Questions

→ How do I prevent the dough from sticking while rolling?

Lightly flour your surface and rolling pin to prevent sticking. Chilling the dough also helps with workability.

→ Can I use dark chocolate chips instead of regular ones?

Absolutely! Dark chocolate chips work wonderfully for a richer and less sweet flavor.

→ How should I store leftover twists?

Store them in an airtight container at room temperature for up to 2-3 days or in the fridge for up to a week.

→ What’s the best way to reheat these twists?

Reheat in the oven at 300°F (150°C) for 5-7 minutes to regain the crispy and gooey texture.

→ Can I freeze unbaked twists for later?

Yes! Assemble the twists and freeze them on a baking sheet. Once frozen, store in an airtight container. Bake directly from frozen, adding a few extra minutes to the bake time.

→ What can I substitute for the egg wash?

Use a mixture of milk and a bit of maple syrup for a similar golden sheen.