Rainbow Chocolate Chip Cookies

Cookies are a necessary part of life. Correction, cookies are a necessary part of my life. No matter how I’m feeling, a cookie is always a good thing. And a cookie with extra chocolate in it is an even better thing – helllllloooo Rainbow Chocolate Chip Cookies!

My Cookie History

Do you believe I have a cookie history? I do, I mean, doesn’t everybody? Here’s the low-down on my cookie history.

  • As a kid – My mom sometimes allowed us to make cookies. Super emphasis on “sometimes.” More often we bought them. But my grandma ALWAYS made them. Yay grandma!
  • As a young 20 something – My husband and I would “treat” ourselves to 1 or 2 rainbow chocolate chip cookies from a popular name brand cookie company. This brought us great joy.
  • As a super cool wife and mother 🙂 – Buy cookies? Why would I do that!? I make them now and it’s a rare day that you won’t find a batch in my freezer. See, super cool, right?

Making Those Chocolate Chips Cookies Better

While those rainbow cookies of my 20-something days were pretty amazing, I never loved their long ingredient list and amount of saturated fat. I try not to ramble on about nutrition here, but sometimes, things really irk me. Long ingredient lists and saturated fat really bother me. So, when my husband and I were reminiscing about those cookies, I thought, heck, I can make those things and I can make them better. Not because I’m awesome, but because when you make things from scratch, you can control what goes in there. Awesome, right? So that’s what I did. Are they healthy? No. Are they better than store bought? Yes.

Sometimes you need to feel like a kid. That's why you need colorful chocolate covered candies in your cookies. Made with a little dose of whole grains and a little less sugar than other cookies, these Rainbow Chocolate Chip Cookies make the perfect sweet treat. @cookinRD | sarahaasrdn.com

Cookies! Cookies! Cookies!

What did I do to make these better than those store bought options? I swapped out some of the all purpose flour for white whole wheat flour. I decreased the amount of sugar and I made them smaller. Those little things are minor, but make a big difference. So, now it’s your turn! Give this recipe a try and let me know your thoughts below! Happy baking!

 

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Rainbow Chocolate Chip Cookies

Sometimes you need to feel like a kid. That's why you need colorful chocolate covered candies in your cookies. Made with a little dose of whole grains and a little less sugar than other cookies, these Rainbow Chocolate Chip Cookies make the perfect sweet treat. @cookinRD | sarahaasrdn.com

Sometimes you need to feel like a kid. That’s why you need colorful chocolate covered candies in your cookies. Made with a little dose of whole grains and a little less sugar than other cookies, these Rainbow Chocolate Chip Cookies make the perfect sweet treat.

  • Author:
  • Yield: 30 cookies
  • Category: Dessert

Ingredients

  • 2/3 cup all purpose flour
  • 2/3 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 stick unsalted butter, softened
  • 1/3 cup lightly packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips or 1/4 cup chopped dark chocolate
  • 1/4 cup chopped candy coated chocolate

Instructions

  1. Preheat the oven to 350’F and line cookie sheets with parchment paper.
  2. In medium bowl, whisk together the flours, baking soda, baking powder and salt.
  3. In the bowl of a stand mixer, using the paddle attachment, whip the butter until creamy, about 2-3 minutes. Scrape down the sides of the bowl and add the brown sugar and the granulated sugar. Blend about 1-2 minutes. Add the egg and vanilla and mix until combined, about 20 seconds. Scrape down the sides of the bowl again, then add the flour mixture. Blend on low speed until just combined. Add the chocolate chips and candy coated chocolates and mix until just combined.
  4. Drop dough using a tablespoon measuring spoon, on the prepared cookie sheets, a couple of inches apart from each other. Bake for 8-10 minutes or until golden. Allow to cool slightly on the pan before moving to a rack to cool. Repeat with remaining batter.

Notes

Double the batch and freeze half!

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