In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.
In a large mixing bowl, cream together the softened unsalted butter, white sugar, and light brown sugar until light and fluffy, about 2 to 3 minutes.
Add the eggs and vanilla extract, then beat for an additional 1 to 2 minutes until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Gently fold in the chopped Twix pieces until they're evenly distributed throughout the dough.
Cover the dough and refrigerate it for 20 to 30 minutes.
Preheat your oven to 375°F.
Using an ice cream scoop, portion out the dough into equal-sized balls. This recipe should make about 20 cookies.
Place 6 cookies on a parchment-lined baking sheet at a time and bake for 8 to 9 minutes. I like to bake mine for 8 minutes!
Once out of the oven, tap the pan a few times to create a crinkle effect, if desired.
Let the cookies cool on the tray for 5 to 10 minutes before transferring them.
Once all the cookies are baked, transfer them to a large tray and let them cool in the fridge or freezer for about 20 to 30 minutes.