These super fabulous rainbow cookies are a festive dessert to celebrate gay pride, a kid’s party or just a splash of bright fun for anytime! The recipe does require you to chill the dough for at least 2 hours so it’s easier to work with, so plan accordingly. The edible glitter that I use to give the cookies sparkle is strictly optional. You can buy edible glitter at cake decorating stores, hobby stores or online.
Course Dessert, Snack
Keyword chocolate chip, cookies, dessert
Prep Time 45minutes
Cook Time 15minutes
Rest time 1day
1 1/4cupsunsalted butter255 g or 2 1/2 sticks
1 3/4cupswhite sugar350 g
1/2cuppacked light brown sugar110 g
1 1/2teaspoonbaking powder
1 1/4teaspoonbaking soda
3 1/2cupsBob’s Red Mill all-purpose organic flour490 g
1cupsemi-sweet chocolate chips185 g
1cupwhite chocolate chips185 g
Liquid food coloring
1/3cupsemi-sweet chocolate chips. 75 g
1/3cupwhite chocolate chips. 75 g
Flaky sea salt
Place the butter, both sugars, vanilla extract, baking powder, baking soda and salt in the bowl of stand mixer fitted with the paddle attachment. Mix the ingredients together on medium speed until they are creamy and cling to the side of the bowl.
Add the eggs, one at a time, waiting until the first egg is incorporated before adding the second one. Be sure to scrape down the sides of the bowl before adding each egg. The batter will look “broken” but don’t worry. This is normal.Add the flour and slowly mix it. I like to “pulse” the mixer on and off quickly, until the bulk of the flour has been absorbed in the dough. If you turn the mixer just to on, flour will go everywhere. Just slowly mix it in. Once most of it is absorbed, you can turn the mixer on to slow to incorporate it fully.
Now add both chocolate chips and mix in slowly. You can do this by hand if you want.
Now divide the dough into 6 even parts. If you have a scale, this is roughly 285 grams of dough. Place one part of the dough in the mixer and add 1/4 teaspoon of the yellow liquid food coloring. Mix until evenly colored. Remove the dough, pat it into a disk that is 1-inch thick, and wrap in plastic wrap. Place another piece of dough and add 1/4 teaspoon of green liquid food coloring and mix until evenly colored. There’s no need to clean the bowl or paddle at this point.Remove the dough, wrap it. Now wipe out the bowl and the paddle with a damp paper towel. You don’t need to clean it, just remove as much as you can with the paper towel. A little green dough is fine. Repeat the process with another dough portion and 3/8 teaspoon of blue food coloring. Remove and wrap the dough.Don’t bother cleaning the bowl or paddle, just place a fresh dough portion in the bowl and add 1/4 teaspoon red food coloring and 1/8 teaspoon blue food color. Mix until you have a uniform purple color. Remove and wrap in plastic wrap.Wipe out the bowl and the paddle attachment with a new damp paper towel. Again, no need to clean it completely. Just get most of it out. Then place a fresh dough portion in the bowl and add 1/4 teaspoon red food coloring. Mix until uniform, remove and wrap in plastic wrap. Place the last dough to the bowl without cleaning it out and add 1/4 teaspoon yellow food coloring and 4 drops of red food coloring. Mix until an even orange color, remove and wrap with plastic wrap.If you go in the order of yellow, green, blue, purple, red, orange, you will only need to wipe out the bowl and paddle between the green and blue dough and the purple and red dough.
Place all the wrapped cookie dough in the refrigerator and let it chill for 2 hours or overnight, up to 3 days if you want.Once the cookie dough is chilled, preheat the oven to 350°F. Line 4 rimmed baking sheets with parchment paper or silicon baking pads.Divide each color dough into 4 equal pieces. If you have a scale, that about 71 grams each. Then take each piece and form a disk in your hands, about 2-inch wide by 1-inch thick.
Take one disk of each color and cut the disk into 6 pieces. Do this by first cutting it in half. Then turning it 33° and cutting across the disk. Then turn the disk another 33° and cutting it again across the disk. You should have 6 even pie pieces. Take a piece from each color and assemble it together into a new disk. Press them together with your hands, making sure to not smear each individual color too much. You should have another 2-inch wide disk that is 1-inch thick made of 6 different colors.
Place the disk on the baking sheet and repeat with the remaining 5 pieces, making 6 new cookies with multi-colors, placed evenly apart from each other by about 2 inches. Take some of the reserve finishing chocolate and press it all over on top. It will look crowded on top of the cookie but put as much chocolate as you can on there. The cookies spread a lot. Sprinkle the top of the cookies with some sea salt and then bake for 14 to 16 minutes or until the edges of the cookie start to turn light brown.While the first batch of cookies is baking, assemble the second batch of cookies in the same manner as above. Repeat until you’ve assembled and baked all the cookie dough.Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire cooling rack. Cool completely. If you are using the edible glitter, dip a clean brush (one you only use for food decoration) into the edible glitter and lightly brush the glitter over the cookie. Then serve!
Rainbow Chocolate Chip Cookies https://www.eatthelove.com/rainbow-chocolate-chip-cookies/