The first time I pulled a tray of Chocolate Chip Cookie Dough Twists from my oven, the smell was pure, unadulterated nostalgia. It was a Saturday morning experiment, the kind where you cross a soft pretzel with your favorite cookie dough and hope for magic. As that warm, buttery, brown sugar scent with pockets of melting chocolate filled my kitchen, I knew something special was happening. They emerged golden and glistening, with a delicate, flaky crunch on the outside that gave way to a soft, chewy, cookie-dough-like center. That first bite, still warm, was a revelation—a portable, fun-to-eat twist on the forbidden pleasure of cookie dough, but perfectly safe and baked. They disappeared from the cooling rack faster than anything I’ve ever made.
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 cup unsalted butter, cold and cubed
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, divided (1 for dough, 1 for egg wash)
- ¼ cup milk (whole or 2%)
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- For Topping: 2 tablespoons coarse sugar or sanding sugar
Let’s talk ingredients, as they are the foundation of that perfect texture. Using cold, cubed butter is the absolute key here. When you cut it into the flour, it creates little pockets of fat that steam in the oven, yielding a tender, flaky crumb that’s reminiscent of a great scone or biscuit. I’ve tried it with softened butter, and the dough was greasy and flat—trust me, cold is non-negotiable. The combination of both white and brown sugar is also crucial; the brown sugar brings that signature molasses-rich, cookie dough depth. And for chocolate chips, I prefer semi-sweet to balance the sweetness, but this is your chance to use your favorite—milk chocolate or dark chunks work wonderfully too.
Equipment Needed
- Large mixing bowl
- Pastry cutter or two forks
- Rolling pin
- Pizza cutter or sharp knife
- Baking sheets
- Parchment paper or silicone baking mats
- Small bowl (for egg wash)
- Pastry brush
- Cooling rack
Step-by-Step Instructions
I start by preheating my oven to 375°F (190°C) and lining my baking sheets with parchment. In my large bowl, I whisk together the flour, baking powder, and salt. Then, I drop in all those glorious cubes of cold butter. Using my pastry cutter, I work the butter into the flour until the mixture looks like coarse, uneven crumbs with some pea-sized butter pieces still visible. This texture is what promises flakiness later. In a separate bowl or measuring jug, I whisk together one egg, the milk, vanilla, granulated sugar, and brown sugar until it’s smooth and the sugars have begun to dissolve into the liquid.
Now, I pour the wet ingredients over the flour-butter mixture. I use a sturdy wooden spoon or a spatula to gently mix until a shaggy dough just begins to form. Then, with my hands, I gently knead it in the bowl a few times to incorporate any dry bits. It’s important not to overwork it here; you want to see visible streaks of butter. I fold in the chocolate chips at this stage, distributing them as evenly as I can without aggressive mixing. I then turn the dough out onto a lightly floured surface and press it into a rough rectangle.(See the next page below to continue…)