I really don’t know who doesn’t like chocolate chip cookies. Especially homemade which are soft and crisp and filled with delicious dark chocolate or even different types of chocolate. I used this logic when I was thinking about what to give to my colleague who helped me with the blog …
You might have noticed – my photos have slightly improved :) No, I don’t steal them, and no, noone takes them for me. They are mine, but – with the fact that I got a little better equipment – I got a few tips from a colleague who is a photographer and especially understands photographing food. Angles, lighting, props and backgrounds are just some of the topics that I consulted him about so that my photos become more beautiful, better represent the dish that I’m writing about and cause the ‘yumm’ effect when you are reading the blog. Although he likes using white dishes and white backgrounds, I still experiment with darker ones because I’m curious and I’m looking for my own style. Also, I am aware that sometimes I cram too many shots in one post – but it’s difficult for me to decide which ones to throw out :)
I certainly know that I have a lot of work ahead of me, but I find that taking photos makes me as happy as cooking and so I believe that this will be seen in my photos.
Here you can see some more photos…
- 75 g butter
- 100 g muscovado sugar
- 1 vanilla sugar
- 1 egg
- 1/2 teaspoon baking soda
- 150 g flour
- 175 g chocolate, finely chopped (or chocolate chips)
- Preheat the oven to 160 ° C, and line a large baking sheet with parchment paper .
- Mix the butter and both sugars, then stir in the egg. Add the flour into which you added baking soda and stir briefly, untily everything is blended together. Then using a spatula stir in the chocolate chips.
- Using your hands make walnut-sized balls and place them on the baking sheet, leaving a large gap between them because they will spread during baking.
- Bake for 10-12 minutes, take them out as soon as they start to brown. They will still be soft, but will squeeze during cooling. When cool remove them from the pan and store in an airtight container.
- Bon appetit!