Food Photography – Chocolate Chip Cookies

One of the happiest feelings is pulling a perfect batch of chocolate chip cookies out of the oven.


In my last few attempts I’d been spurned by flattened cookies, but this time I played hard ball:
– I left the butter out to soften for exactly 45 minutes before working with it
– I spaced the cookies two inches apart, giving them plenty of space
– I didn’t use parchment paper or spray; I read that it can encourage spreading
– I included two extra tablespoons of flour because I left out the nuts

If you’re feeling bummed out by flattened cookies, try a half batch of the Tollhouse Classic recipe, following the above tips, and let us know how it goes!

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2 Responses to “Food Photography – Chocolate Chip Cookies”

  1. Caroline says:

    when i do choc chip cookies (nestle tollhouse recipe), i leave out nuts too, but always use nearly a cup of extra flour — makes them fluffier and delicious, and never do i get a flat cookie! maybe that’s why my cookie batches always come out so big..

  2. huh, a whole cup! interesting… do they taste at all flourly? i would think you’d be running the risk of dry cookies. maybe they don’t make it too long after coming out of the oven to notice 😉