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Chocolate Chip Cookie Dough Twists

  • Author: Chef Megan

Description

These Chocolate Chip Cookie Dough Twists combine the richness of chocolate chip cookie dough with the flaky, buttery texture of puff pastry. Perfect as a quick dessert or snack, these twists are easy to make and deliciously satisfying.

Ingredients

Scale
  • 1sheet puff pastry, thawed
  • 1/2 cupsemi-sweet chocolate chips
  • 1/4 cupbrown sugar
  • 1 tablespoonunsalted butter, melted
  • 1 teaspoonvanilla extract
  • 1large egg, beaten (for egg wash)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat and Prepare Baking Sheet:Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  3. Prepare the Pastry:On a lightly floured surface, roll out the puff pastry sheet to smooth any creases.
  4. On a lightly floured surface, roll out the puff pastry sheet to smooth any creases.
  5. Make the Chocolate Filling:In a small bowl, combine chocolate chips, brown sugar, melted butter, and vanilla extract. Stir until the mixture is evenly combined.
  6. In a small bowl, combine chocolate chips, brown sugar, melted butter, and vanilla extract. Stir until the mixture is evenly combined.
  7. Assemble the Twists:Spread the chocolate mixture evenly over half of the pastry sheet. Fold the other half of the pastry over the filling to enclose it.
  8. Spread the chocolate mixture evenly over half of the pastry sheet. Fold the other half of the pastry over the filling to enclose it.
  9. Cut and Twist:Using a sharp knife or pizza cutter, slice the folded pastry into 1-inch strips.Carefully twist each strip a few times to create a spiral shape. Place each twist on the prepared baking sheet, spacing them about 1 inch apart.
  10. Using a sharp knife or pizza cutter, slice the folded pastry into 1-inch strips.
  11. Carefully twist each strip a few times to create a spiral shape. Place each twist on the prepared baking sheet, spacing them about 1 inch apart.
  12. Egg Wash and Bake:Brush each twist with the beaten egg to achieve a golden, glossy finish.Bake for 15-18 minutes, or until the twists are golden brown and puffed.
  13. Brush each twist with the beaten egg to achieve a golden, glossy finish.
  14. Bake for 15-18 minutes, or until the twists are golden brown and puffed.
  15. Serve:Allow the twists to cool slightly. Dust with powdered sugar for a finishing touch, if desired. Serve warm or at room temperature.
  16. Allow the twists to cool slightly. Dust with powdered sugar for a finishing touch, if desired. Serve warm or at room temperature.

Notes

Storage: Store leftover twists in an airtight container at room temperature for up to 2 days.
Make Ahead: Assemble the twists and freeze them on a baking sheet. Bake from frozen, adding a few extra minutes to the baking time.
Variation: Add a tablespoon of chopped nuts to the filling for extra crunch, or substitute dark chocolate chips for a richer taste.

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