Chocolate Chip Cookie Dough Twists (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1/2 cup unsalted butter, softened
02 -
1/4 cup brown sugar, packed
03 -
1/4 cup granulated sugar
04 -
1 teaspoon vanilla extract
05 -
1 cup all-purpose flour, heat-treated
06 -
1/4 teaspoon salt
07 -
1/4 cup mini chocolate chips
→ Pastry
08 -
1 sheet puff pastry, thawed
09 -
1 egg, beaten (for egg wash)
10 -
2 tablespoons granulated sugar, for sprinkling
# Instructions:
01 -
Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
02 -
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes). Add vanilla extract, heat-treated flour, and salt, stirring until smooth. Fold in mini chocolate chips until evenly distributed.
03 -
Roll out puff pastry sheet on a lightly floured surface to desired thickness. Spread cookie dough evenly over half of the pastry.
04 -
Fold the empty half of puff pastry over the cookie dough. Press edges together gently to seal. Using a sharp knife or pizza cutter, slice the pastry into 1-inch strips.
05 -
Twist each pastry strip several times and place on the prepared baking sheet, leaving space between each twist for expansion.
06 -
Brush each twist with beaten egg wash. Sprinkle with granulated sugar for added sweetness and texture.
07 -
Bake for 12-15 minutes until twists are golden brown and puffed. Monitor closely as oven temperatures may vary.
08 -
Allow twists to cool slightly on the baking sheet before transferring to a wire rack. Serve warm for the best experience.
# Notes:
01 -
Heat-treating flour beforehand eliminates raw flour risks for safe consumption.
02 -
Twists can be made tighter or looser depending on your preference for appearance.