Snow Storm Cookies

Mar 14

Here is an excellent recipe for Triple Chocolate Chip based on the original toll-house recipe I adapted as an Executive Pastry Chef for Hyatt. A few special food styling tricks, along with the perfect positioning of the light, show the texture of the cookies plus the shine of the chocolate.

The title for this project was given because we got 2 feet of snow in Denver in March after a mild winter! It is great because I could test out all the new props we got and our new sunlight set.

Snow Storm Cookies - Triple Chocolate Chip

Yield 30

Author Judy Doherty

Prep time

15 Min

Cook time

9 Min

Total time

24 Min

This fabulous recipe yields the perfect chocolate chip cookie. It is cracked and crunchy on the outside but super chewy on the inside.

Ingredients

1 cup softened butter
1 cup sugar
3/4 cup brown sugar - soften in the microwave with 2 tsp water for 15 seconds
2 eggs
1 tablespoon vanilla
pinch sea salt
1 tsp baking soda
1/3 tsp baking powder
3 cups all purpose flour
1 cup semi sweet dark chocolate chips
1 cup milk chocolate chips
1/4 cup chopped chocolate bar

Instructions

Preheat the oven to 385 degrees F.
Cream the butter and sugar together using a mixing machine and a paddle (or hand beaters) well until fluffy. Scrape the bowl and add the eggs one by one. Mix smooth.
Add the vanilla and the baking soda, baking powder, and pinch of salt.
Mix smooth and scape the bowl with a rubber scraper. Add all of the flour and just mix a bit until the mixture comes together. Add the dark and milk chips. Mix together.
Scoop in small balls with an ice cream scoop onto a tray with parchment paper. Top with the chunks of chocolate.
Place all cookies in the oven and bake for 9 minutes. Remove from the oven and allow to cool slightly before removing from the pan.

Nutrition Facts

Calories

203.49

Fat

10.86 g

Sat. Fat

7.21 g

Carbs

24.32 g

Fiber

0.76 g

Net carbs

23.58 g

Sugar

12.66 g

Protein

2.34 g

Sodium

110.67 mg

Cholesterol

27.28 mg

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FoodRecipe Development

Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com