This is why I love chocolate chip cookies so much. You can experiment by adding all sorts of fun ingredients in there and see how they turn out. Next time, I want to try pretzels, or m’n’ms, or black sesame seeds, or even some cereal… Some like to call them “everything but the kitchen sink” cookies, but I like calling them twisted, like my own Frankencookie that I dreamt up. What’s yours?
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Twisted Chocolate Chip Cookies
- Total Time: 1 hour
- Yield: Makes 2 dozen 1x
Description
These twisted chocolate chip cookies from Amrita Rawat are absolutely delicious.
Ingredients
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp soy sauce
- 1 1/4 stick of butter
- 1 cup (240 ml) packed brown sugar
- 1/2 cup (120 ml) white sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 2 1/4 cups (540 ml) all-purpose flour
- 1 cup (240 ml) chocolate chips (go with 60% cocoa for a richer taste!)
- handful of mini marshmallows
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer, combine butter with both sugar till light and fluffy, about 2 minutes.
- Add salt, vanilla, soy sauce, and eggs.
- Beat until well mixed, and then add flour and baking soda.
- Stir in chocolate chips and marshmallows at the end.
- Put in the fridge to chill for at least 30 minutes.
- Bake for about 12 minutes or until cookies are golden around the edges (also depends on the size; I do tbsp size mounds of dough spaced apart on the sheet).
- Let cool on baking sheet before trying to pick up. Keep in an airtight container if it’s not consumed immediately!
Notes
- *They spread if they’re not chilled; my later batches spread a bit more since they were left out waiting to be put in (This does not affect the taste factor) *I put the timer for 12 but sometimes a couple of the batches needed longer.
- Take them out when the edges are golden and they should be perfectly chewy when cool.
- Prep Time: 50 mins
- Cook Time: 12 mins
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
Find it online: https://honestcooking.com/twisted-chocolate-chip-cookies-recipe/
If You Liked This Recipe, You’ll Love These
- Mint Chocolate Chip Cookies
- German Chocolate Cake Cookies
- Dark Chocolate Cookies
- Gluten Free: Olive Oil Chocolate Chip Cookies
Frequently Asked Questions
Why does this cookie recipe include soy sauce?
The 1 tsp soy sauce acts as a savory, umami counterpoint to the 1 cup packed brown sugar and ½ cup white sugar, deepening the flavor complexity without making the cookies taste salty — it is one of the “twisted” additions the author uses to distinguish these from a standard chocolate chip cookie. 
Why must the dough chill for at least 30 minutes before baking?
The notes specifically explain that “they spread if they’re not chilled” — skipping the refrigeration step causes the cookies to flatten out on the baking sheet. Later batches left out at room temperature spread more, though the author notes this doesn’t affect the taste.
How do I know when these cookies are done?
The notes say to take them out when the edges are golden — not when the center looks set — because they will be perfectly chewy once cooled. Some batches may need longer than the 12-minute base bake time depending on size.
