Instructions:
In a bowl, whisk together the flour, baking soda, and salt; set aside. In another bowl, beat the softened butter with both sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually incorporate the dry ingredients into the wet mixture until fully combined. Fold in the chocolate chips.
Divide the dough into equal portions and roll each portion into a long rope about 1 inch thick. Twist the ropes gently to form a spiral shape, then place them onto a parchment-lined baking sheet. Flatten slightly if desired.
Preheat your oven to 375°F (190°C). Bake the twists for 10–12 minutes or until golden brown around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or store in an airtight container.
LOW-CARB BACON CHEESEBURGER CASSEROLE
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