Chocolate Chip Cookie Dough Twists
What You Need:
3/4 cup granulated sugar
3/4 cup light brown sugar, firmly packed
2 teaspoons vanilla extract
1/2 cups semi-sweet chocolate chips
What You Need:
3/4 cup granulated sugar
3/4 cup light brown sugar, firmly packed
2 teaspoons vanilla extract
1/2 cups semi-sweet chocolate chips
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Ingredients:
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups semi sweet chocolate chips
Instructions:
Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light, creamy, and fluffy. This usually takes about 2 minutes.
Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract until smooth.
Reduce the mixer speed to low and gradually add the flour mixture. Mix just until the dough comes together and no dry flour remains. Do not overmix.
Fold in the chocolate chips with a spatula until evenly distributed.
Divide the dough into 12 equal portions. Roll each portion into a 6 to 7 inch rope on a lightly floured surface.
Gently twist each rope 2 to 3 times, then place the twists on the prepared baking sheets about 2 inches apart. Press them down very lightly so they bake evenly.
Bake for 10 to 12 minutes, rotating the pans halfway through. The edges should be lightly golden and the centers should look set but still soft.
Let the cookie twists cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature.
Helpful Tips
Do not overbake them if you want a soft cookie texture.
If the dough feels too sticky to shape, chill it for 15 to 20 minutes before rolling.
A few extra chocolate chips pressed on top before baking make them look even prettier.
