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These fabulous and fun rainbow chocolate chip cookies are a showstopper and look difficult to make, but they are easier than you think!

How To Make Them?[]

Making rainbow chocolate chip cookies starts out like making any other chocolate chip cookie. Cream butter, sugar, vanilla, baking powder, baking soda and salt together. Add the eggs, one at a time, then add the flour. Finally, stir in the chocolate chips.

But here’s where the magic starts! Divide the dough into 6 different equal portions. Mix in liquid food coloring so you have 6 different colors. Wrap the dough and chill it for at least 2 hours or overnight. Chilling the dough will make it easier to work with the dough because you’ll be manipulating it a lot to form the cookies. Cold dough is easier to work with.

Once chilled, divide each batch of dough into 4 quarters. Then shape each quarter into a 2-inch wide disk, about 1-inch thick. Repeat this with all the dough colors. You should have 24 disks total of various colors.

Divide one disk of each color into 6 even “pie” pieces. Then reassemble the pieces to form a new disk that has one color of each dough. Squish together and you have a rainbow cookie! Repeat and bake the cookies.

WHAT IS EDIBLE GLITTER?[]

Edible glitter is exactly what it sounds like. Glitter that is safe to eat. Do not use normal glitter, it is not safe to eat. You must source edible glitter specifically. Edible glitter comes in different forms and names. The most common is luster dust, which is a very fine powder that gives a shimmer but doesn’t have discernible particles. Large particle edible glitter goes by different names like sparkle dust, diamond dust, jewel dust or disco dust. Disco is the biggest “blingiest” dust out there. Use it sparingly!

To use the edible glitter, just dip a small clean brush with soft bristles into the dust and then brush it over the cookie. Make sure to a brush that is specifically reserved for food, don’t use a brush that you’ve been using for your makeup or for your painting projects!

What if I don’t want to add the edible glitter?[]

You can also skip the edible glitter if you wish.

Food Coloring?[]

For standard liquid food coloring, this is the amount I used for each dough:

  • Yellow: 1/4 teaspoon liquid yellow food coloring
  • Green: 1/4 teaspoon liquid green food coloring
  • Blue: 3/8 teaspoon liquid blue food coloring
  • Purple: 1/4 teaspoon liquid red food coloring + 1/8 teaspoon liquid blue food coloring
  • Red: 1/4 teaspoon liquid red food coloring
  • Orange: 1/4 teaspoon liquid yellow food coloring + 4 drops red food coloring

I don’t recommend using natural-based food coloring for these cookies. I have found that natural-based food colorings work best in frostings, non-baked/non-heated items or food that is cooked quickly (like natural dyed homemade pasta). But once you bake something in the oven, natural color dyes fade to brown. If you do try this recipe with natural-based food colorings and they work for you.

WHAT CHOCOLATE CHIPS SHOULD I USE?[]

I use a mix of white chocolate chips and semi-sweet chocolate chips for these cookies. But these cookies are adaptable for whatever type of chocolate chip you like. Though I normally opt for chopped chocolate chips in cookies, for these cookies, I want the chocolate to hold its shape more, as the color of the dough is so important. I recommend chips over chopped chocolate for these particular cookies, purely for aesthetic reasons.

HOW DO I STORE THESE COOKIES AND HOW LONG WILL THESE COOKIES LAST?[]

I recommend storing these cookies in an airtight container or in a heavy-duty resealable bag at room temperature. They should last up to 3 days.

If you want to store them longer, freeze the cookies for up to 2 months. Let them thaw on the counter for about 2 hours to bring them back to room temperature before serving.

CAN I MAKE THE COOKIE DOUGH AHEAD OF TIME?[]

Yes! This cookie dough can be made up to 3 days (72 hours) ahead of time and stored the fridge. Just make sure to tightly wrap each dough in plastic wrap. I recommend dyeing the dough the different colors first, instead of making the dough and storing it as a whole. Cold chilled dough is firm and hard, which makes mixing the food coloring into the dough difficult. If you must chill the dough before dyeing it, let the dough come to room temperature (about 2 hours on your counter), then mixing the dough in a stand mixer to soften it a bit before adding the food coloring to blend in.

You can also make the cookie dough ahead of time and freeze it. I assemble and make the multi-colored disks and then freeze them, without touching, on a rimmed baking sheet. Once the disks are frozen solid, about 2 hours, I move them to a heavy-duty resealable bag to store long-term. Frozen cookie dough will last up to 3 months in the freezer. You can bake the cookies directly from the freezer by just baking them in a fully pre-heated oven as per the instructions. Add an additional minute or two to the bake time to accommodate the cold dough.

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