Double Chocolate Lighting Struggles

… I mean cookies.

I’ve been blogging for the past 5 years. But really, I grew up in this world of constant online being. Xanga, Live/Deadjournal, I even had a “Melo” because I was that emo. I’ve also been photographing for the past umpteen years of my life. Once I hit junior high, you wouldn’t find me without a camera in my hands. I lived my life through a camera lens, and my iPhone has only made that easier. And my instax. My canon. My other canon. My video canon. I’ve said too much.

Too bad that umpteen years don’t make you a pro. My biggest struggle? Lighting. Maybe a little bit of focusing too, but I feel like if my lighting was better I wouldn’t have that much of an issue.

An empty cookie scoop on parchment paper
An empty cookie scoop – just like my soul #emocaption

I can’t get behind tripods. I mean, physically I can, but unless I’m recording a video for my seldomly updated youtube channel, the idea of putting my camera on a tripod and hitting a button seems lackluster. The magic in photography is me being there, bending for the exact right shot. Looking for the composition in the viewfinder – and yes I’m the snob that will give you a look for using a screen on a DSLR. If a wedding photographer can get the “perfect shot” without needing a tripod, I can too. With more practice.

I know my issues. I’m stubborn. I haven’t read enough food photography books (which I definitely have one or two unfinished ones in my house), or figured out how to use artificial lighting to my advantage. Not to mention figuring out how to hold up my circular reflector and take a picture simultaneously. Is there an app for that?

So instead, I am at the beck and call of a nice day – and thankfully we’re going into the spring time where I will have more daylight for longer. Once my Summer Fridays at work kick in (fingers crossed), I’ll have even more time to practice the “perfect shot.”

Maybe then foodgawker will accept me for who I am.
I’m not bitter. Who said I was bitter?
[Update – I’m certainly not bitter after foodgawker so graciously accepted not only one, but TWO posts in a row. I love you. Thank you for accepting me for who I am.]

Cookies on a baking sheet
This one is called the bend and snap – get it?

Regardless of how the photos look, you really can’t go wrong with a chocolate chip cookie. Even more so if it’s double the chocolate. I won’t lie, this recipe is the one you get off of the back of a nestlé toll house chocolate chip bag (semi-sweet, of course), and I added to it. But I’ll be damned if this isn’t my favorite cookie recipe. Basically the only recipe I know by heart, too.

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Recipe Time!
Double Chocolate Chip Cookies from Nestlé (Not a Sponsor)

What You’ll Need:

  • 2 1/4 cups All-Purpose Flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup cocoa powder
  • 1lb, 16 tbsp or 2 sticks unsalted butter, room temp.
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • ~8oz Semi-sweet chocolate chips* (or goodie of your choice)
    *I use less than a whole bag cause I think the cookie to chip ratio is better. You do you.

The How-To: 

  • Sift together the flour, baking soda, salt & cocoa powder in a small bowl, set aside
  • Mix the butter & sugars together until fully combined with no lumps. NONE.
  • Add the vanilla and eggs, mix until mixed.
  • Add the flour in 3 separate additions – less poof, better mixing ratio & equal combination of ingredients.
  • Add the chocolate chips & put in fridge while you preheat the oven to 375°F. Eat a couple of chocolate chips for good luck when baking.
  • Once preheated, scoop spoonfuls of cookie dough onto a parchment paper lined baking sheet & bake for 9-11 minutes.
  • Promptly eat.

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My photo critics can be quiet today while I pass out cookies. I love me some toll house cookies, and I hope you guys enjoy them too.

Are you a photographer who struggles with lighting? Let’s start a support group in the comments.

<3 Rhi

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