Rainbow Chocolate Chip Cookies

These Rainbow Chocolate Chip Cookies are fully superfluous and all unnecessary at the precise same time. I mean they’re a thick, chewy, chocolate chip cookie THAT ARE RAINBOW COLORED! 

The cookie dough is incredibly basic. the sole distinction is there's slightly additional flour in these. the explanation that I did this, is to feature a thickness to the dough, while not chilling it. you only got to watch out to not over-bake these cookies. you may even suppose you’re under-baking them slightly. It’s all fine, I promise. the key to obtaining these rainbow cookies thick, however still keep soft, is to require them out of the kitchen appliance a moment close to before they're all baked!

Ingredients:

• 1 cup butter, room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 teaspoons vanilla
• 2 eggs
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 3 cups flour
• 2 cups chocolate chips
• 4 different colors food coloring.

Instructions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and both sugars together for 2 minutes on medium speed until light and fluffy. Add in the egg, vanilla, salt, and baking soda and continue mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
3. Turn the mixer to low and add in the flour, mixing until just incorporated.
4. Stir in the chocolate chips evenly.
5. Divide the cookie dough into 4 equal portions. Using the food coloring, color the doughs as desired.
6. Roll each colored dough into approximately a 15-inch rope.Place each colored rope next to each other on a large piece of cling wrap. Wrap the cling wrap up tightly, pressing the doughs together forming a large log. Remove the cling wrap and breaking off the dough with your hands into approximately 2-tablespoon portions. Roll the dough into a loose ball and place it onto the prepared baking sheet and bake for 9 minutes or until the edges are set. Don’t over bake these!!
7. Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer to a wire rack to cool completely.

Adapted from HERE