I recently signed up to the world famous Foodtography School based up in Boston, MA. It has been my dream to enroll on one of their courses for several years now, and if you read my Christmas Wishlist post you’ll know I begged Santa to sign me up.
But after a few days of serious soul searching, and reaffirming to myself what I already knew, I take good food photos but I need to take great ones. Week one was all about composition, something I really like taking my time setting up. But of course, when I’m being graded on photos and set up it all went to shit and I forgot everything I was taught and everything I had learned myself over the years. I blamed the product (damn you cookies), and then I blamed the light (to hell with you, Mother Nature) but the real issue was me being too close – literally because I was using a macro lens for a while, and figuratively because it was all I could see and think about. So after getting a few good shots, I ate my body weight in cookies and planned for the second shoot for later this week.
These gluten free bad boys are made with the best coconut flour I’ve yet to try, from Bob’s Red Mill. We have fully embraced a vegetarian lifestyle now (apart from on Mother’s Day…I did have a slice of pepperoni pizza) which has lead us to try dairy free and gluten free alternatives too. I have completely shifted to drinking oat milk now, as has Justin, and I’m sure coconut flour will soon be a store cupboard staple too.
1 cup coconut flour (try Bob’s Red Mill)
1/2 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened (I LOVE Kerry Gold, so creamy)
2 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chips
Preheat the oven to 375F/190C, line baking trays with parchment paper.
In a medium bowl, cream together the butter, sugar and brown sugar until light and fluffy before beating in the egg and the vanilla.
Sift in the flour, baking soda, salt and cocoa powder, whisking or stirring well before adding to the wet mix so to add air and distribute evenly. Stir in the chocolate chips and scoop 1 tbsp. sized balls on to the lined baking trays, flattening with the back of a spoon to squish down.
Bake for 8 to 10 minutes then transfer to a cooling rack for 5-10 minutes.