4th of July Cookies (Print Version)

Soft, gooey red, white and blue chocolate chip cookies ideal for patriotic gatherings and festive parties.

# Ingredients:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups cake flour
03 - 2 tsp cornstarch
04 - 1 tsp baking soda
05 - 1 tsp baking powder
06 - 1 tsp salt

→ Wet Ingredients

07 - 1 cup cold unsalted butter, cubed
08 - 1 cup brown sugar, packed (dark or light)
09 - 1/2 cup granulated sugar
10 - 2 large eggs
11 - 2 large egg yolks
12 - 2 tsp vanilla extract

→ Additions

13 - 3 cups milk chocolate chips (or less if desired)
14 - red gel food coloring
15 - blue gel food coloring
16 - edible glitter stars

# Steps:

01 - Line two baking sheets with parchment paper or silicone baking mats. Set aside.
02 - In a large bowl, combine the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
03 - Place the cubed butter and sugars into the bowl of a stand mixer with the paddle attachment. Cream until smooth, about 2-3 minutes.
04 - Blend in the eggs, egg yolks, and vanilla extract. Use a rubber spatula to scrape down the sides of the bowl and mix again.
05 - Gradually add in the dry ingredients. Mix until incorporated. Add the chocolate chips and mix just until combined.
06 - Preheat the oven to 400°F.
07 - Divide the dough into 3 equal sections. Add red food coloring to one section, blue to another, and leave the third section as is. Mix until the colors are well incorporated. Refrigerate if the dough becomes warm or sticky.
08 - Roll each dough section into a 15-inch log. Place the logs next to each other on plastic wrap or parchment paper, then roll them into one big uniform log.
09 - Cut the log into portions for the desired cookie size, roll into balls, and place on the prepared baking sheets, 6 cookies per sheet.
10 - Bake for 10 minutes, or until the edges begin to brown. Press additional chocolate chips onto the cookies while warm if desired. Allow to cool on the baking sheet for 5-10 minutes before transferring to a rack.
11 - Decorate with edible glitter stars before serving. Enjoy your festive cookies!

# Notes and Tips:

01 - This recipe yields 12 large cookies or 24 smaller cookies. Bake smaller cookies for a minute less.
02 - Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
03 - To freeze dough, shape into balls, freeze on a lined sheet, and transfer to freezer-safe bags until ready to bake.

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