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Chocolate Chip Cookie Dough Twists

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Experience the perfect blend of gooey cookie dough wrapped in flaky puff pastry with these Chocolate Chip Cookie Dough Twists. These delightful twists are a sweet treat ideal for pairing beautifully with coffee or tea, featuring a golden, crisp exterior and a soft, chocolate-studded interior.

Ingredients

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Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Puff Pastry & Finishing

  • 1 sheet of puff pastry, thawed
  • 1 tablespoon milk
  • 2 tablespoons coarse sugar (optional)

Instructions

  1. Preheat Oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
  2. Mix Butter and Sugars. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie dough.
  3. Add Vanilla and Eggs. Incorporate the vanilla extract and eggs into the creamed mixture, beating well until fully combined to ensure even distribution of ingredients.
  4. Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and flavorings in the dough.
  5. Mix Dry and Wet Ingredients. Gradually add the dry flour mixture to the wet butter mixture, stirring just until combined to avoid overmixing and developing gluten.
  6. Fold in Chocolate Chips. Gently fold the semi-sweet chocolate chips into the dough to distribute them evenly without breaking them down.
  7. Prepare Puff Pastry. On a lightly floured surface, roll out the thawed puff pastry sheet into a 12×12 inch square to create a base for the cookie dough.
  8. Spread Cookie Dough. Evenly spread the prepared cookie dough over half of the puff pastry square, forming an even layer.
  9. Fold Pastry. Fold the other half of the pastry over the cookie dough, pressing gently to seal the edges and encase the dough within the pastry.
  10. Cut and Twist. Cut the sealed pastry into 1-inch wide strips, then gently twist each strip and place them spaced apart on the prepared baking sheet for baking.
  11. Finish and Bake. Brush the tops of the twists with milk and sprinkle with coarse sugar if using for extra crunch and sweetness. Bake in the preheated oven for 15-18 minutes or until golden brown.
  12. Cool and Serve. Allow the twists to cool on a wire rack before serving to let the pastry set, ensuring a perfect texture and easy handling.

Notes

  • For a variation, try adding chopped nuts or dried fruit into the cookie dough to customize flavor and texture.
  • Ensure your puff pastry is cold but pliable before rolling and folding for best texture and ease of handling.
  • Excess cookie dough can be stored in the refrigerator for up to three days or frozen for later use, helping reduce waste.
  • These twists are perfect for pairing with coffee or tea, making them an ideal snack or dessert item.
  • Consider serving with a dipping sauce like melted chocolate or caramel for an indulgent experience.

Find it online: https://yumfoodusa.com/chocolate-chip-cookie-dough-twists/