Just in case you are wondering why from sporadically posting recipes, at times weeks in between, I am now sharing fresh food ideas almost daily, I’d like to give thanks to Lowel Ego lights. You see, we are in the midst of winter here in my corner of the world and my precious sun along with its natural light is usually gone by the time I leave work at 5:00 PM. Although I do plenty of cooking on weekends when I am off, I do maintain another cooking blog and Onion Rings and Things sorta fell on the wayside. Boo me! I know eventually I have to give this site constant love lest it wilt so I decided to up my learning curve and familiarize myself with these set of Lowel Ego’s I bought months ago. These lamps are supposed to simulate natural light but considering how even with REAL natural light I struggle with white balance and lighting in my photography, I have stalled from using them. Actually, it has to be self-doubt more than anything as the photos, such as these twice-baked potatoes, this corned beef hash and these sweet corn muffins, I shot in the past using the lights were, in fact, accepted in food porn sites. I suppose with practice and patience, I just might be able to cook and take pictures more regularly. #fingers crossed.
The above is how I set up on a foldable black table for my late-night photo taking. I use different wood scraps I purchased from our neighborhood lumberyard as background and angle my pair of lights every which way for right highlights and shadows. Please bear with me, faithful ones, as I aim to be better in this complicated art. Now on to super fudgy, chocolate-y white chip chocolate cookies.
- 2-1/4 cups flour
- 2/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter , softened
- 3/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups good quality white chocolate chips
In a small bowl, combine flour, cocoa, baking soda and salt. Whisk well to distribute.
In a large bowl, beat at low speed butter, granulated sugar, brown sugar and vanilla extract until smooth and creamy. Add eggs one at a time and beat well after each addition. Gradually add flour mixture to butter mixture, beating to combine (dough will be stiff). Stir in chocolate chips.
Using a #16 scoop or a tablespoon, drop heapfuls of dough on ungreased baking sheets about 2-inches apart. Bake in a 350 F oven for about 9 to 10 minutes or until edges are set (centers will be slightly soft). Remove from oven, cool for about 1 minute and transfer to a wire rack to cool completely.