Chocolate Chip Rainbow Candy Dotty Cookies

Start by preheating the oven to 375℉. This is a good practice because it ensures consistent and even baking of your cookies.

Mix together the flour, baking soda, and salt in a medium bowl and set it aside.

In a separate large bowl, beat the softened butter, granulated sugar, brown sugar, and almond extract with an electric mixer until it's creamy. From my experience, it's best to soften the butter beforehand at room temperature for about 30 minutes.

Gradually beat in the eggs into the butter-sugar mixture. Make sure the eggs are incorporated properly to ensure a uniform batter.

Gradually beat in flour mixture on low speed. Remember not to overmix.

Stir in the chocolate chips. Here comes the best part – it's nearly time for baking!

Drop rounded tablespoonfuls of dough approximately 2 inches apart onto ungreased baking sheets.

Push about 3 to 5 candy dots into each cookie dough. You can add more or less according to your preference. This is where you can get creative and make various patterns with the dots.

Bake the cookies for 8 to 10 minutes, or until they're golden around the edges. In my experience, turning the baking sheet halfway through ensures that all cookies are evenly baked.

Allow cookies to cool on baking sheets for around 2 minutes, then transfer to wire racks to cool completely. It can be tempting to eat the cookies straight out of the oven but be patient as they are still cooking from the residual heat!