Chocolate Chip Cookie Dough Twists

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully combined.
Stir in the flour, baking soda, and salt until a soft dough forms.
Fold in the chocolate chips evenly, making sure they’re well distributed throughout the dough.
Roll small portions of the dough into ropes, about 6 inches long, and gently twist each one into a spiral shape.
Place the twisted dough on the prepared baking sheet, leaving space between each one.
Bake for 9–11 minutes, or until the edges are golden and set.
Allow to cool slightly on the pan before transferring to a wire rack. Enjoy warm or store in an airtight container.

Double Chocolate: Replace 1/4 cup of the flour with cocoa powder and use white chocolate chips for contrast.
Nutty Twist: Add 1/3 cup chopped pecans or walnuts for a crunchy bite.
Cinnamon Sugar Dusting: Roll the twists in cinnamon sugar before baking for a churro-like twist.
Gluten-Free: Use a 1:1 gluten-free flour blend to accommodate dietary needs.

For more distinct twists, chill the dough for 15–20 minutes before shaping—it’s easier to handle and holds form better in the oven.
Don’t overbake—these are best with slightly soft centers and just-golden edges.
You can double the batch and freeze extra dough twists (shaped but unbaked) for easy baking later.
Use parchment paper or a silicone baking mat to avoid sticking and ensure even browning.