As a kid (and maybe for a while into those early years called “adult”) my very most favourite store bought cookies were the Chips Ahoy Rainbow Chip Cookies. I could easily devour 6 cookies with 1/2 a glass of milk in 10 minutes – and when
my mom wasn’t looking they were around I did. The regular Chips Ahoy Chocolate Chip and the Chunky cookies were good too, but nothing quite matched up the the taste & crunch of the rainbow cookies.
Then my corn allergy developed, and my intense interest in nutrition began and I realized that not only did my favourite cookies contain ingredients that could make me really sick (allergies suck) but ones that could make my kids sick too. These cookies to me are a right of childhood passage and the idea that our girls wouldn’t get the pure joy of consuming them made me sad….
So I did what I love to do, I began hunting for a recipe that would allow me to make my own Chips Ahoy Rainbow Chip cookies. I have spent the better part of 2 years randomly experimenting with recipes trying to find the “perfect” one and while some of have come close, none were quite right. Either the ingredients didn’t pass my approval or the flavour wasn’t right. One batch spread so thin you could have called them chips while another crumbled.
I would have given up except for one thing – I suck at quitting. I’m of that stubborn nature that doesn’t allow me to easily give up or quit anything. While many times that has proven to be a great advantage for me there are those times when I fight & battle at something not worth my time or effort. Lucky for me this time, with these cookies was one of those beneficial times!
Last week, after reading some recipes and thinking about what I’ve learned over the years about ingredients I set to giving my Rainbow Chip cookies one more try and BOOM! There it was, the cookies I remembered!
I ended up portioning out about 1/4 of the dough for my non-chocolate loving Audrey. For her special cookies we added oodles of rainbow sprinkles instead. The real magic is in the dough and next time we’ll be buying semi-sweet chocolate chunks for Corey to see if I can achieve his favourite Chips Ahoy Chunky cookie.
The other thing we did was make them “mini”. While the ingredients I chose are good, clean ones that I’m ok with my family consuming they are still calorie loaded and cookies, as well as brownies, chocolate & fudge are a treat and need to be consumed in moderation. By making things small it allows for more controlled portions and while giving the kids 2 cookies feels like a HUGE treat to them it’s actually a reasonable amount of sugar etc. to me.
Here’s our recipe, I hope you love it as much as we do! (Also stay tuned in a day or two I’ll be posting a link for our Best Ever Homemade Vanilla Ice Cream & Mini Ice Cream Sandwiches – which uses these cookies).
What was YOUR favourite cookie as a child? What “copycat” recipe would YOU like to see us try to develop?
- 1/2 Cup Unsweetened Applesauce
- 1 Cup Butter, unsalted
- 1 Cup Brown Sugar, lightly packed
- 1 Cup Granulated Sugar
- 1 1/2 tsp Vanilla
- 1 Large or 2 Small Egg Whites
- 4 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 1/2 tsp Salt
- 1 Cup Mini Rainbow Chocolate chips (we also did 3/4 cup of Rainbow chips & 1/4 cup of mini semi-sweet chips)
- 1-3 TBSP Warm water (may or may not be necessary)
- Pre-Heat oven to 325°
- Bring Eggs & Butter to room temperature
- Cream together butter, applesauce & both sugars until light & fluffy. It takes patience but is KEY to the dough working
- Add in egg whites & vanilla, mix until combine
- In another bowl stir or sift your flour, salt & baking soda together
- Gradually add dry ingredients to your wet ingredients
- Mix until well combined, then add mini rainbow chocolate chips
- If the dough appears too dry (it should be fairly stiff, not crumbly) add a TBSP of water and allow to mix. Be VERY CAREFUL with the water. Too much will ruin the cookie and it won't turn out right
- Place the bowl in the fridge for 10 minutes
- FOR MINI COOKIES: Use a tsp or a small ice cream scoop measure out cookies.
- FOR REGULAR COOKIES: Measure out cookies approx 1 TBSP or a 2" ball
- Roll each cookie into a ball, place 1-2" apart on a parchment lined (I use my stoneware!) cookie sheet and flatten slightly with your hand
- Bake for 15 - 18 minutes or until cookies are golden brown on the edges. Let cool for 5 minutes on baking sheet before removing to a cooling rack.
- These cookies harden as they cool, so be patient, that cookie "crunch" will come!
- **Make sure you're not using sweetened applesauce as the flavour of the cookie will be altered greatly.**