Soft Chocolate Chip Cookie Twists 
Ingredients
2¼ cups all‑purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (2 sticks), softened to room temperature
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1½ cups semisweet chocolate chips
Instructions
Preheat the oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats. Do not use wax paper — it will burn. If you only have one baking sheet, you will bake in two batches.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt until no clumps of baking soda remain. Set this bowl aside.
Cream the butter and sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed. Beat for 2 to 3 minutes, stopping once to scrape down the sides of the bowl. The mixture is ready when it looks pale, fluffy, and slightly lighter in color. If you do not have a mixer, use a sturdy wooden spoon and beat vigorously for about 4 minutes.
Add the eggs and vanilla. Add the eggs one at a time, beating well after each addition (about 20 seconds per egg). Then add the vanilla extract and beat until the mixture looks smooth and glossy, about 30 seconds more. Scrape down the bowl again.
Combine wet and dry. Pour the dry ingredients into the wet mixture. Stir with a spatula or wooden spoon just until the flour disappears. Do not overmix — the dough should still look soft and slightly sticky. Overmixing will make the twists tough instead of tender.
Fold in the chocolate chips. Add the chocolate chips to the dough. Fold them in gently with the spatula, distributing them evenly throughout. The dough will be thick and a little sticky to the touch — that is correct.
Divide and roll into ropes. Scoop about ¼ cup of dough (roughly the size of a golf ball) for each twist. Roll the ball between your palms into a rope about 6 inches long and ½ inch thick. If the dough sticks to your hands, lightly dust your palms with a teaspoon of flour. Repeat until all the dough is used — you should get about 12 ropes.
Shape the twists. Pick up one rope. Hold each end and twist the rope 2 or 3 times in opposite directions to create a spiral. Place the twisted rope onto the prepared baking sheet. Gently press down the ends so they do not uncurl during baking. Space the twists about 2 inches apart — they will spread slightly. If you prefer shorter, sturdier twists, fold the twisted rope in half and pinch the ends together.
Bake one sheet at a time. Place the first baking sheet on the middle oven rack. Bake for 10 to 12 minutes, rotating the sheet halfway through (at about 5 to 6 minutes). The twists are done when the edges turn golden brown and the tops look set but still soft. Do not wait until the tops are firm — they will continue to set as they cool. If you press a finger very gently on the center, it should feel slightly springy, not wet.
Cool on the baking sheet. Remove the sheet from the oven and let the twists rest on the hot sheet for 5 minutes. This allows them to firm up so they do not fall apart when moved. Then transfer the twists to a wire rack to cool completely (about 15 more minutes). Repeat with the second sheet of unbaked twists using the same temperature and timing.
Soft Chocolate Chip Cookie Twists
