Tuesday, September 17, 2013

Chocolate Drop Rainbow Cookies

I don't know why but American cookies are so different to what I consider cookies here. Cookies to me are always crunchy, which I'm not complaining about. I could (and have) polished off a packet of Maryland cookies all by myself........addictive!

So on a recent trip across to the states, I tried all different types of cookies. They are mainly chewy with a crumbly moist bite to them. My sister later informed me that you could get these kind of cookies here in places like Subway but I reckon they probably wouldn't be the same.

So when I came home all I wanted to do was replicate these moist chewy cookies. I tried a few different recipes and fought with the cup to gram converter many,many times. Eventually after four different batches, tweaking and changing up different ingredients. I got the perfect consistency of deliciousness. There is quiet a few ingredients in this recipe but it is pretty simple to throw together.

These cookies are sweet and moist. They have a soft chewy centre and a crunchy, crumbly outside. I added chocolate drops that taste like mini smarties. But I reckon you could add pretty much anything to it.

                                                  I'm dreaming of a chocolate hazelnut combo!

Recipe for Chocolate Rainbow Drop Cookies


Makes 25-30


  • 260g plain flour
  • 40g self-raising flour
  • 1/2tsp bicarbonate soda
  • 1tsp cornflour
  • 170g butter,softened
  • 165g light brown sugar
  • 165g caster sugar
  • 1 egg, room temperature
  • 1 egg yolk,room temperature
  • 2 tsp vanilla extract
  • 130g chocolate drops approx


  1. Pre-heat oven to 180°C. Line baking sheet.
  2. In a large bowl, beat butter and sugar until fluffy and light. Gradually add egg, egg yolk and vanilla extract and mix well.
  3. Mix together both flours,bicarb and cornflour in a bowl. Add to mixture until a dough is formed. Fold in chocolate drops. Do not over mix this dough. Wrap in cling film and roll into sausage shape.Chill dough for at least 30 mins but preferably overnight.
  4. When chilled, form your dough into even quantities. Roll into sausage like shapes and stand them up on baking sheet. Chill again. The key to a good cookie is to keep the dough chilled. Ever wondered why you put lovely round balls in the oven and they come out a crispy thin cookie? Well the taller and more chilled you have your dough the less "melting" time it has. They still cook perfectly,they're just chunkier and more moist.
  5. Bake for 8-10 mins.....no more.I used a fan assisted oven, they were done in 7 mins.
  6. Leave on wire rack to cool. As always I did the warm and cooled taste test...they're pretty nice both ways!

                                              The best cookie I got was in a restaurant at The Grove in L.A.

                                      It was a cookie baked in a skillet, served warm, with ice-cream on top!

                                                              It's been months and I still think about it :)

                                                                                      Shirley x


  1. YUMMY! I know a Dolly who would sell her right arm for these! Thanks for sharing Bells. Hazel x


Thanks so much for stopping by!

Shirley x