Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside. In a large bowl, beat melted and cooled butter with sugar using a hand mixer or whisk until smooth and slightly thickened, about 2–3 minutes. This step creates the fudgy base and crackled top texture.
- Add eggs one at a time, mixing well after each addition, followed by the vanilla extract. Ensure each egg is fully incorporated before adding the next to prevent curdling. The batter should be glossy and emulsified.
- In a separate bowl, sift together cocoa powder, flour, baking powder, and salt. This ensures no lumps and even rising. Whisk dry ingredients thoroughly before adding to wet mixture.
- Gently fold the dry ingredients into the wet batter using a spatula. Mix only until combined—overmixing can lead to tough cookies due to gluten development. Stop as soon as no streaks of flour remain.
- Fold in ¾ cup of the rainbow chocolate chips, reserving the rest to press on top after scooping. The chips should be evenly distributed but not broken. Use baking-safe rainbow chips to prevent color bleed.
- Use a medium cookie scoop (about 1½ tablespoons) to form dough balls. Place on prepared baking sheet about 2 inches apart. Press a few extra rainbow chips on top for visual appeal. Chill for 15 minutes if desired for thicker cookies.
- Bake for 10–12 minutes, or until edges are set and centers still look slightly underdone. Remove and let cool on the pan for 3 minutes before transferring to a wire rack. Cool completely before serving for best texture.
Nutrition
Calories: 245 | Carbohydrates: 35 | Protein: 3 | Fat: 11 | Fiber: 2 | Sugar: 25
Notes
STORAGE: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months—thaw at room temperature or warm in oven.
MAKE AHEAD: Dough balls can be refrigerated for 24 hours or frozen for up to 3 months; bake from frozen, adding 1–2 minutes to bake time.
SUBSTITUTIONS: For a dairy-free version, use plant-based butter and dairy-free chocolate chips. Gluten-free flour works as a 1:1 substitute if blend contains xanthan gum.
PRO TIPS: Use room-temperature eggs and cooled butter for best emulsification. Sift dry ingredients to prevent clumps. Underbake slightly for fudgy centers.
SERVING SUGGESTIONS: Serve with a glass of cold milk, stack into ice cream sandwiches, or crumble over sundaes for added texture.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!
Tried this recipe?
Let us know how it was!