Every week on The Hostess Next Door, Chef Vanessa Cantave gives her insider tips about cooking and hosting.
This week Vanessa was joined by a very special guest star: Duff Goldman. Duff wears many hats, including chef, artist, entrepreneur, and TV personality.
You may have seen Duff starring on Food Network’s Ace Of Cakes, set in his well-known Baltimore bakery, Charm City Cakes. The show ran for an amazing 10 seasons, and Duff’s television success continues as he stars in several new food shows. These include Cake Masters and the Baking Championship Series.
While Duff’s resume is extremely extensive, he is a baker at heart and most of his business ventures reflect that. He has been able to open a second Charm City Cakes location in West Los Angeles, as well as a DIY cake and cupcake decorating studio called Duff’s Cakemix.
Duff recently teamed up with Bounty for National Chocolate Chip Day to create the not to be missed Rainbow Chocolate Chip Cookie recipe (seriously, it’s as cool as it sounds). And lucky for us, Duff dropped by The Hostess Next Door to school us on how to make it.
Find the recipe below and make sure to SHARE it with your cookie and rainbow-loving friends on Facebook!
- 2 cups sugar
- 1 tsp. kosher salt
1⁄8tsp. ground cinnamon
- 1 tsp. pure vanilla extract
- 2 tsp. baking powder
- 4 extra large eggs, plus one egg yolk
- 3 cups all-purpose flour
- 2 cups cake flour
- 2 cups chocolate chips
- 5 different food colorings
- Preheat oven to 375 ºF
- Mix together flours, baking powder, cinnamon and salt.
- Cream butter and sugar in a stand mixer until light and fluffy. Mix in eggs and vanilla. Add flour mixture and mix until well combined.
- Divide dough into five equal portions. Dye each portion into colors of your choice with food coloring.
- Roll each color into a snakelike long tube, then roll all five colors into a large, snakelike roll.
- Slightly knead the colors, just to get them jumbled but not mixed.
- Measure out cookie-sized balls. Place on ungreased cookie sheet and flatten out with your palm.
- Place 12 to 15 chips on each cookie, pushing them in a little. (Duff Tip: You can use chopsticks to make indentations for the chips.)
- Bake for 8 to 12 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool.
Due to restrictions, this video cannot
be viewed in your region.