… and a recipe! SCORE, right?
I’ve decided store-bought cookies aren’t worth the calories, and since my chocolate chip cookies and I are once again on speaking terms, I’ve decided to keep a stash handy for work lunches.
Because cookies are one of the most important food groups and they make me happy. Below, I’ve included the perfect Chocolate Chip Cookie recipe.
In the photo, you see I used a small ice cream scoop to make rounded cookies (1 tbsp) – half the batch for baking, half for freezing into my own little dough balls. Snack on frozen dough at your own risk. I’ve never gotten sick from it, but they say it’s bad for you. Lots of things are bad for you. ;)
In the photo, what you can’t see is horrible flash and washed out objects. In the photo, the light nicely embraces the objects without overexposing. I did nothing in Photoshop to this photo other than resize it for the web.
To get this shot, I stood on a step stool, pointed my lens down, my external flash at a 45′ angle (ish) so it bounced off the glass cabinet above. There is a fluorescent light on under the cabinet also, so I believe the bounced light from the flash filled in the photo from the edge of the counter back. It was daytime, so the kitchen wasn’t super dark (but our house is dark) so that’s a factor too. I’m still learning how to use the flash (Promaster something something) but overall, it exceeds the crap I would consistently get with the on camera flash.
Have you noticed how harsh and unflattering the on-camera flash is with your own pictures? I quit using it, opting out of night/inside pics for years unless the conditions were right (mainly the camera could be stationary and my subjects motionless for a long exposure). I love my friends and family too much to create horrible pictures of them! JUST SAY NO TO ON CAMERA FLASH!
So, there will be more about flash photography as I learn it.
And now… for the best Chocolate Chip Cookies ever…
1 and 1/2 stick real butter (2 sticks = flat cookies, 1 stick = crumbly dough) 3/4 c brown sugar 3/4 c white sugar 1 lg egg 1 tsp vanilla extract 2 1/4 c flour 1 tsp salt 1 tsp baking soda 8 oz chocolate chips (12 oz too much, 4 oz too little!) Important! Do NOT soften the butter. At the most, unwrap the butter and place in bowl of stand mixer with paddle attached first, then get your ingredients ready. If you don’t use a stand mixer, then go ahead and let the butter soften so you can mix it, but stick the dough in the fridge before a few minutes before baking. If the butter is too soft, it will spread out too much while baking. Preheat the oven at 375 degrees. Line a baking sheet with parchment paper or a silicone mat. Mix the flour, salt and baking soda in a large bowl. Whip the butter with the paddle (ooh kinky!) for a few seconds to break it up, add the brown and white sugars and beat until creamed. Add egg and beat until mixed, then add vanilla and beat again. Add the flour a little at a time til it’s all incorporated and then add the chocolate chips. Using a 1 tbsp ice cream scoop or a tablespoon, scoop rounded drops of dough onto the baking sheet, leaving at least an inch in between each cookie. Bake for 9 or 10 minutes at 375. Pull out and left cool. After a few minutes, remove from baking sheet and cool completely on a wire rack. If you realized the linked recipe is different from this recipe, it’s because the 1st recipe works great but they dry out quick. They were puffier too. But after some more tweaking, I think this recipe is more perfect-er.
Incidentally, the photo (above, from the linked blog post about my sad chocolate chip cookie break up) was Before Flash. The cookies are too yellow and the light is too harsh. I tried to avoid the on camera flash at all costs and used the existing pendant light in the kitchen at night. I can’t wait to recreate this photo with my new flash! And of course, eat the props after.
