Preheat your oven to 350°F (175°C) and prepare two baking sheets lined with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes. Beat in the eggs and vanilla extract, then gradually mix in the dry ingredients and fold in the semisweet chocolate chips.

Divide the dough into two portions, roll each into a rectangle about ¼-inch thick, and cut into strips. Twist two strips together and seal the edges.

Bake the twists for 9 to 11 minutes until the edges are golden and centers remain soft.

Let cool for 5 minutes on the baking sheets, then drizzle with melted chocolate if desired before serving.