clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Twisted Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amrita Rawat, adapted from Martha Stewart
  • Total Time: 1 hour 2 minutes
  • Yield: Makes 2 dozen 1x


These twisted chocolate chip cookies from Amrita Rawat are absolutely delicious.


  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp soy sauce
  • 1 1/4 stick of butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 1/4 cups all-purpose flour
  • 1 cup chocolate chips (go with 60% cocoa for a richer taste!)
  • handful of mini marshmallows


  1. Preheat oven to 350 degrees F.
  2. In the bowl of an electric mixer, combine butter with both sugar till light and fluffy, about 2 minutes.
  3. Add salt, vanilla, soy sauce, and eggs.
  4. Beat until well mixed, and then add flour and baking soda.
  5. Stir in chocolate chips and marshmallows at the end.
  6. Put in the fridge to chill for at least 30 minutes.
  7. Bake for about 12 minutes or until cookies are golden around the edges (also depends on the size; I do tablespoon size mounds of dough spaced apart on the sheet).
  8. Let cool on baking sheet before trying to pick up. Keep in an airtight container if it’s not consumed immediately!


*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
Scroll To Top