Chocolatey Puff Pastry Twists

This hearty chocolate chip cookie dough twist recipe transforms classic cookie dough into an elegant pastry that's perfect for brunch gatherings or afternoon tea. The combination of flaky puff pastry and gooey chocolate chip cookie dough creates an irresistible treat that looks as impressive as it tastes.

I first created these twists for my daughter's birthday party when I needed something special but was short on time. The kids were mesmerized by the swirled pattern, and now they've become our go to treat whenever we want to make something a little fancier than regular cookies.

Ingredients

• Unsalted butter: softened provides the rich foundation for cookie dough with a creamy texture that creates perfect swirls
• Brown sugar: packed adds moisture and deep caramel notes that complement the chocolate
• Granulated sugar: balances sweetness and helps create the perfect cookie dough texture
• Vanilla extract: enhances all the flavors and adds warmth look for pure extract rather than imitation
• All-purpose flour: heat treated ensures food safety while maintaining perfect cookie dough consistency
• Salt: just a pinch elevates every flavor component especially the chocolate
• Mini chocolate chips: create pockets of melty goodness throughout the twists regular chips work but minis distribute better
• Puff pastry: thawed the secret to achieving those beautiful flaky layers without making dough from scratch
• Egg: for washing creates that beautiful golden shine on the finished pastry
• Optional sugar: for sprinkling adds a delightful crunch and extra sweetness to the exterior

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 375°F and line a baking sheet with parchment paper. This temperature is ideal for puff pastry to rise properly while allowing the cookie dough inside to warm through without overbaking. The parchment prevents sticking and makes cleanup effortless.

Create Cookie Dough Base:

Cream butter and both sugars together until the mixture becomes noticeably lighter in color and increases in volume about 2 to 3 minutes. The air incorporated during this step creates the perfect cookie dough texture. Add vanilla extract heat treated flour and salt mixing until completely incorporated. Gently fold in mini chocolate chips ensuring they distribute evenly throughout the dough.

Prepare Pastry Foundation:

Roll out puff pastry sheet on a lightly floured surface until slightly thinner than it comes in the package. The ideal thickness is about 1/8 inch which allows for good layering without becoming too thin and tearing. Spread the cookie dough evenly over half of the pastry leaving a small border around the edges.

Construct the Twists:

Fold the bare half of pastry over the cookie dough half pressing edges lightly to seal. Using a sharp knife or pizza cutter slice the folded pastry into 1inch strips cutting perpendicular to the fold. Each strip should have dough sandwiched between pastry layers.

Create the Twisted Shape:

Grasp each strip at both ends and twist in opposite directions creating a spiral pattern. The tighter you twist the more dramatic the final appearance. Place each twist on the prepared baking sheet with at least an inch between them to allow for expansion.

Apply Finishing Touches:

Brush each twist thoroughly with beaten egg paying attention to all exposed surfaces. This creates that bakery quality golden sheen. If desired sprinkle with granulated sugar which will caramelize slightly during baking adding both sweetness and texture.

Bake to Golden Perfection:

Place in preheated oven and bake for 12 to 15 minutes watching carefully after the 10minute mark. The twists are done when they puff significantly and turn a rich golden brown color. The pastry should feel crisp to the touch while the center remains slightly soft.

Cool and Serve Strategically:

Allow twists to cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief rest allows the molten cookie dough to set slightly making the twists easier to handle. Serve while still warm for the most indulgent experience.

My absolute favorite moment with these twists happened during a holiday gathering when my usually stoic father in law took one bite and declared them the best thing I'd ever baked. Something about the nostalgic flavors of cookie dough combined with the elegance of the twisted pastry seems to bring joy to everyone who tries them.

Storage Solutions

These chocolate chip cookie dough twists maintain their best quality when stored in an airtight container at room temperature for up to two days. The puff pastry stays relatively crisp while the cookie dough center remains delightfully soft. For longer storage place them in the refrigerator for up to five days though the texture will gradually become less crisp. To refresh simply warm in a 300°F oven for about 5 minutes which will restore some of the original flakiness without overheating the cookie dough filling.

Clever Substitutions

The beauty of this recipe lies in its adaptability to different flavor profiles and dietary needs. For a dairy free version substitute plant based butter and ensure your chocolate chips are dairy free. The puff pastry can be replaced with dairy free varieties available at most specialty grocery stores. Those avoiding refined sugar can experiment with coconut sugar in place of brown sugar though this will create a slightly different flavor profile with caramel undertones. If chocolate chips are not your preference try butterscotch chips crushed candy bars or even fruit preserves swirled through the dough for entirely different flavor experiences.

Serving Suggestions

Elevate these twists from simple snack to elegant dessert by serving them alongside complementary accompaniments. A scoop of vanilla ice cream creates a delightful temperature contrast when the twists are served warm. For brunch gatherings present them on a tiered stand with fresh berries and whipped cream for guests to customize their plates. During holiday seasons a light dusting of powdered sugar just before serving creates a snow covered appearance that delights children and adults alike. For the ultimate indulgence drizzle warm caramel sauce chocolate ganache or cream cheese glaze over the cooled twists creating bakery worthy presentations with minimal effort.

Frequently Asked Questions

→ Why do I need to heat-treat the flour?

Heat-treating flour eliminates harmful bacteria that can be present in raw flour, making the cookie dough safe to eat even though it won't be fully baked inside the twists. Simply spread flour on a baking sheet and bake at 350°F for about 5 minutes until it reaches 165°F.

→ Can I make the cookie dough in advance?

Yes! The cookie dough can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Just bring it to room temperature before spreading on the puff pastry to ensure easy handling.

→ How do I store leftover twists?

Store cooled twists in an airtight container at room temperature for up to 2 days. To refresh them, warm in a 300°F oven for 5 minutes. For longer storage, freeze the baked twists for up to 1 month and reheat from frozen.

→ Can I use homemade puff pastry instead of store-bought?

Absolutely! Homemade puff pastry works beautifully in this recipe. Just ensure it's rolled to about 1/8-inch thickness before adding the cookie dough filling. The buttery flavor of homemade pastry can even enhance the final result.

→ What variations can I try with this recipe?

Get creative with mix-ins for the cookie dough! Try white chocolate chips, chopped nuts, sprinkles, or peanut butter chips. You can also drizzle the finished twists with melted chocolate, caramel sauce, or dust with powdered sugar for extra decadence.

→ Why did my twists unfold during baking?

If your twists unraveled during baking, the pastry might have been too warm. Chill the assembled twists for 15 minutes before baking to help them hold their shape. Also ensure you're gently pressing the edges together after folding to seal in the dough.