Step 1: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 2: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 5: Fold in the chocolate chips until evenly distributed. This is your cookie dough filling.
Step 6: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 7: On a lightly floured surface, unroll one sheet of thawed puff pastry. Spread half of the cookie dough evenly over the entire surface of the pastry, leaving a small border around the edges.
Step 8: Gently place the second sheet of puff pastry on top of the cookie dough-covered first sheet. Press down lightly to adhere.
Step 9: With a sharp knife or pizza cutter, cut the layered pastry into 12 even strips, approximately 1 inch wide.
Step 10: Take each strip and gently twist it several times, then place it on the prepared baking sheet. Repeat with all strips, spacing them about 1 inch apart.
Step 11: In a small bowl, whisk the remaining large egg for the egg wash. Lightly brush the tops of the twists with the egg wash. If desired, sprinkle with turbinado sugar for a glistening finish.
Step 12: Bake for 20-25 minutes, or until the pastry is golden brown and puffed. The cookie dough inside should be soft and set.
Step 13: Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.