Malted Milk Chocolate Chip Cookies

I have a confession: I am a horrible perfectionist when it comes to my food photos. There have been so many times where I make a dish, and it tastes fabulous, and I can’t wait to write about it. But then the photos look horrible. Or the food just isn’t very attractive. Or I don’t like the lighting. And so I scrap them all, and the recipe doesn’t get shared. Brown foods especially are difficult for me.

Take these cookies for example. They are one of the best recipes for a chocolate chip cookie that I have found. I ended up making two separate batches because they kept getting eaten before I could take a picture of them. The malted milk powder and chocolate syrup give them a unique twist. Then, it took me three tries before I got some pictures that I actually liked. It also didn’t help that someone kept trying to steal the cookies right out from under the camera.

And played with the props.

Other foods that I find difficult to photograph are casseroles, pasta, and soups. What are challenging foods for you to shoot?

adapted from Taste of Home, October/November 1995

Malted Milk Chocolate Chip Cookies

Malted Milk Chocolate Chip Cookies

Ingredients

1 c butter-flavored shortening (can substitute with butter)
1 ¼ c packed light brown sugar
1 egg
⅔ c malted milk powder
3 Tbs chocolate syrup
1 Tbs vanilla
2 c all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ c milk chocolate chips
1 c semi-sweet chocolate chunks

Instructions

  1. Preheat oven to 375°F.
  2. In a mixing bowl, cream together shortening and light brown sugar until fluffy. Add egg and beat until well combined. Mix in malted milk powder, chocolate syrup, and vanilla. In a separate bowl, stir together flour, baking soda, and salt. Gradually add to the creamed mixture. Stir in chocolate chips and chunks.
  3. Drop cookie dough onto baking sheet in 2-inch sized scoops, placed 3-inches apart. Bake until golden brown on top, about 12-14 minutes. Cool for 5 minutes on the pan before removing cookies to a wire rack to cool completely.
http://kokocooks.com/2012/10/malted-milk-chocolate-chip-cookies/

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Sweet Comments:

  1. I agree about brown foods being hard. I also have trouble with things in a rectangular baking dish – like lasagna or a casserole. It always looks kina awkward. I’m learning to just shoot one side or corner. And learning the whole dish doesn’t always have to be in the shot. 🙂

    This cookie recipe looks yum! 🙂

  2. I feel you! I have the same problem many times! I actually find cookies the hardest to take a picture of. But your photos are lovely, the cookies make me wanna cheat on my diet! 🙂

  3. Yes indeed, I have photographed one soup per week since January, and in my tiny flat with not much natural light, it’s quite a challenge. Your cookies look lovely though. I just hope when you said you scrapped them, you were only talking about the photos.

  4. Another vote for brown foods. I also have a tough time with things that aren’t completely solid, such as casseroles and bakes. These cookies look wonderful, though!

  5. I am all for the chocolate cookies! They look divine!

  6. Denise,

    Yes of course, I scrapped the photos. I think there would’ve been a mutiny in the house if I threw out cookies.

    Kelsey,

    I think you hit the nail on the head – any kind of food that doesn’t have a set shape or form just ends up looking like a blob when I try to photograph it.

  7. These look soo soo delicious! I can’t wait to try the recipe for myself 🙂

    Sarah

  8. I bet it’s great. 🙂

  9. These look wonderful! I have a horrible time with reflections off soup…not so pretty :/

  10. Ww! These cookies are really the bomb.com. I’ve made so many cookie recipes where the cookies come out paper thin but this cookie was fluffy and sooo good! Thx!

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