Rainbow Chocolate Chip Cookies Recipe
Servings: 31 cookies
Calories: 189kcal
My easy rainbow chocolate chip cookies are soft, chewy, and filled with swirls of vibrant color. They're perfect for parties, holidays, and summer desserts!
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Equipment
- 2 Baking Sheet
- 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
- 19 tablespoons semisweet chocolate chips divided (1 cup + 3 tablespoons)
- Gel food coloring red, orange, yellow, green, blue, and purple*
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together until well mixed, about 2 minutes.¾ cup unsalted butter, 1½ cups brown sugar, ¼ cup granulated sugar
- Add eggs and vanilla into the butter mixture and beat on high until fully incorporated, about 1 minute.2 large eggs, 1 tablespoon pure vanilla extract
- In a separate bowl, stir the flour, baking soda, cornstarch, and salt together.3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon kosher salt
- Add the flour mixture into the wet mixture and beat on low just until combined. The dough will be very thick, but it shouldn’t be crumbly.
- Gently fold in 1 cup of the chocolate chips by hand. Put the remaining 3 tablespoons of chocolate chips aside for now.19 tablespoons semisweet chocolate chips
- Separate cookie dough equally into 6 bowls. This works out to be around 200 grams of dough per bowl.
- Color one bowl red, one orange, one yellow, one green, one blue, and one purple. Stir the colors into the dough well so each color is fully combined into the dough.Gel food coloring
- Take about a teaspoon of each color of cookie dough, and roll them together in your hands to create one cookie dough ball. Each cookie dough ball will be around 38 grams. The cookie dough ball will look like a tie-dye style of swirled colors.
- Using the remaining 3 tablespoons of chocolate chips, press a few into the top of each unbaked cookie.
- Place the tray of cookies into the freezer for 30 minutes before baking. This is an important step to help prevent the cookies from spreading too much during baking.
- While the cookies chill, preheat oven to 350°F.
- On a second baking sheet lined with parchment paper, place a few chilled cookies about 2 inches apart. Bake only 1 tray of cookies at a time.
- Bake chilled cookies for 14 minutes, then remove from the oven and let cool completely on the baking sheet.
Notes
*For these vibrant colors, I used the brand Chefmaster Liqua-gel in the colors: super red, neon brite orange, lemon yellow, leaf green, neon brite blue and neon brite purple.
Becky's Top Tips:
- The dough can get sticky so I recommend lightly spraying your hands with non-stick cooking spray before rolling the dough.
- Take care not to overmix the dough after adding the food coloring. Too much handling could muddy the color, and you'll lose the vibrancy.
- Letting the cookie dough chill in the freezer prevents over-spreading in the oven. Plus, if the dough is too warm, it can get a little messy due to the food coloring.
- Bake 1 tray of cookies at a time, and leave the rest of the dough in the freezer to chill. If you don't have enough baking sheets, you can place the cookie dough on large plates or trays, and stick those in the freezer.
Nutrition
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 82mg | Potassium: 86mg | Fiber: 1g | Sugar: 15g | Vitamin A: 159IU | Calcium: 20mg | Iron: 1mg