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
- Preheat oven to 375°F.
- 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.
- 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.