1. In a food processor, combine the 2 cups of flour and 1/2 teaspoon of salt. Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs.

2. Add the ice water and pulse until the dough just begins to come together. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.

3. In a medium bowl, beat the 1/2 cup of softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract.

4. In a separate bowl, whisk together the 1 1/4 cups of flour, baking soda, and 1/4 teaspoon of salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.

5. On a lightly floured surface, roll the chilled dough out into a large rectangle, about 1/4 inch thick.

6. Spread the cookie dough mixture evenly over the dough, leaving a 1-inch border. Tightly roll up the dough, starting from the long side, to create a log.

7. Slice the log into 1-inch pieces and place them, cut-side up, on a parchment-lined baking sheet.

8. Bake at 375°F for 15-18 minutes, or until the pastry is golden brown and the chocolate chips are melted.

9. Allow the Chocolate Chip Cookie Dough Twists to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.