4th of July Cookies

Celebrate America's birthday with these festive red, white and blue chocolate chip cookies! They are soft, ooey-gooey, and the perfect patriotic cookie.

Course Dessert

Prep Time 30

Cook Time 10

Total Time 40

Servings giant cookies (or 24 small)

Calories 428kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

2 1/2 cups all purpose flour
1 1/2 cups cake flour
2 tsp. cornstarch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup cold, unsalted butter, cubed
1 cup brown sugar, packed (dark or light)
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
2 tsp. vanilla extract
3 cups milk chocolate chips (or less if desired)
red and blue gel food coloring
edible glitter stars

US Customary - Metric

Instructions

Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Combine the dry ingredients in a large bowl: all purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
2 1/2 cups all purpose flour, 1 1/2 cups cake flour, 2 tsp. cornstarch, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt
Place the cubed butter and sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 2-3 minutes.
1 cup cold, unsalted butter, cubed, 1 cup brown sugar, packed (dark or light), 1/2 cup granulated sugar
Add in the eggs, egg yolks and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
2 large eggs, 2 large egg yolks, 2 tsp. vanilla extract
Gradually add in the dry ingredients. Mix until incorporated. Lastly, add in the chocolate chips and mix just until combined.
3 cups milk chocolate chips (or less if desired)
Preheat the oven to 400°F.
Divide the cookie dough into 3 equal sections. I like to use a scale for this to make sure they all weigh the same.
Add red food coloring to one section, blue to another, and leave the third section as is. Mix until it is incorporated throughout the dough. Add enough food coloring to get a nice deep red and blue color. Adding too little will make the cookies look pastel. If you feel the dough has gotten warm or sticky and hard to work with, refrigerate it for a few minutes.
red and blue gel food coloring
Roll each dough section into a long 15 inch log and place next to each other on plastic wrap or parchment paper. Wrap and roll the cookie dough logs so it makes 1 big uniform log. Cut a section of the dough for the size cookie you want, roll into a ball and place on the prepared cookie sheet. (6 cookies to 1 sheet is what I normally do). This recipe will make 24 small cookies or 12 very large cookies!
Bake for 10 minutes or just until the edges begin to brown. Gently press more chocolate chips on top of the cookies while they are warm, if desired. Let the cookies continue to cook on the cookie sheet for about 5-10 minutes after you remove them from the oven, then transfer to a cooling rack.
Decorate with edible glitter stars and enjoy!
edible glitter stars

Video

Notes

Feel free to make the cookies smaller in size. You may need to bake for a minute or so less since they are smaller.
This recipe makes a lot of cookies, you can easily cut the recipe in half to make 6 giant cookies or 12 smaller cookies.
Storage: If you store them in an air-tight container they will last at room temperature for 3-5 days or frozen for up to 3 months.
Make ahead: you can freeze the cookie dough for up to 3 months. I suggest shaping the cookie dough into balls as you would when preparing to bake them. Place them on a silicone or parchment-lined sheet to freeze then store in freezer safe baggies until ready to bake. Let them come to room temperature prior to baking as directed.
This recipe idea was inspired by Cookies and Cups Patriotic Cookies.

Nutrition