Rainbow Cookies

This recipes is adapted by the food blog, "How Sweet It Is", who adapted it from the Cook's Illustrated recipe for "Perfect Chocolate Chip Cookies". This version is easier, because you don't brown the butter (not that it's a bad thing). The beauty of this cookie recipe is that you melt the butter in the microwave (or stovetop if you wish) and the whole batter comes together so easily, with a whisk. Does it get any easier than that? The technique is different, in that you roll the dough into a ball, pull it in half and then stack the two "ends" on top of one another. The end result? A chewy cookie on the inside, with crispy edges. It's a versatile cookie, so add chips or (in this case) M&Ms. Nuts are optional. Too see how I made this, jump to my food blog for step-by-step photos.

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