Rainbow Chocolate Chip Cookies Recipe — Colorful, Chewy Treats

Equipment

• 2 Baking Sheets
• Stand Mixer

Ingredients

• ¾ cup unsalted butter, slightly melted (1½ sticks)
• 1½ cups brown sugar
• ¼ cup granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt
• 1 cup + 3 tablespoons semisweet chocolate chips (divided)
• Gel food coloring: red, orange, yellow, green, blue, purple

Instructions

• Line a baking sheet with parchment paper and set aside.
• In the bowl of a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar until well combined, about 2 minutes.
• Add the eggs and vanilla, then beat on high until fully incorporated, about 1 minute.
• In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
• Add the dry ingredients to the wet ingredients and mix on low just until combined. The dough should be thick but not crumbly.
• Gently fold in 1 cup of chocolate chips by hand. Reserve 3 tablespoons of chips for topping.
• Divide the dough evenly into 6 bowls (about 200 g per bowl). Tint each bowl a different color with gel food coloring: red, orange, yellow, green, blue, and purple.
• Take about a teaspoon of each color, combine and roll them in your hands to form a single tie-dye dough ball (about 38 g). Repeat until all dough is portioned.
• Press a few of the reserved chocolate chips on top of each unbaked cookie dough ball.
• Place the tray of cookies in the freezer for 30 minutes to help prevent spreading while baking.
• Preheat the oven to 350°F (175°C). Bake one tray at a time on parchment-lined baking sheets, spacing cookies about 2 inches apart.
• Bake chilled cookies for 14 minutes. They may look slightly underdone when removed, but will firm up as they cool.
• Allow cookies to cool completely on the baking sheet before transferring to a wire rack or serving plate.

Notes

Use gel food coloring for the best, most vibrant results. Chefmaster Liqua-Gel or a similar brand works well.

Tips:

• Lightly spray your hands with non-stick cooking spray before rolling colored dough to avoid sticking.
• Avoid overmixing after adding color to keep the hues bright and prevent muddying.
• Keep unused dough chilled while baking in batches so cookies maintain their shape and color.
• Bake one tray at a time for even results. Use plates or trays in the freezer if you don’t have extra baking sheets.

Storage: Store in an airtight container at room temperature up to 4 days, in the refrigerator up to 1 week, or frozen up to 1 month.