Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini or regular chocolate chips
Extra chocolate chips for garnish (optional)
Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract; beat until combined.
In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until a dough forms.
Fold in chocolate chips. Divide dough into small balls, roll into ropes, and twist each around itself or a dowel to form spirals.
Place twists on baking sheet, spacing them out. Press a few extra chocolate chips into the tops for a bakery-style finish.
Bake for 10–12 minutes or until edges are lightly golden. Cool on pan 5 minutes, then transfer to a wire rack.
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes
Kcal: 220 kcal | Servings: 12 cookie twists
Tips:
Chill the dough for 15 minutes if it’s too soft to roll easily.
Use mini chips for more chocolate in every bite and better twist shaping.
