It’s been a while hasn’t it? Since I sat down at my laptop and wrote out a recipe blog post. Well, grab your popcorn and take a sip of your wine because we’re about to take a little journey.
In May 2018, I up-rooted my life from my small farm town in Central Illinois, and moved to Chicago, the big city, to chase my post-college dreams of working in hotel marketing. I took a job as a corporate marketing manager at a hotel management company, packed my bags, moved into my new apartment with my cousin and we were on our way to living the high life. During this time of adjusting to a new job, a new apartment, a new way of living, I came to the realization that I didn’t love blogging under TermiNatetor Kitchen anymore and that I needed a break. TK was the food blog that gave me so many opportunities throughout college and early adulthood. It was like saying goodbye to an old friend, but it was something I knew had to be done in order to progress in my career.
As I had grown and changed since moving to Chicago, I knew I was outgrowing TK and that specific chapter in my blogging and photographic journey. I needed to evolve and grow as a creative. So, in early 2019, I rebranded. I shifted from the title of 'food blogger' to 'food and lifestyle photographer'. I launched Captures By TK Photo & Film in mid-2019, and began to focus more on paid client work than blogging work. I began shooting more lifestyle content and I fell in love with that style of shooting. At the start of the 2020 year, I told myself I didn’t want to blog anymore. I wanted to focus solely on photography and, with the sole intent, of becoming a full time photographer by May 2020.
Then March hit.
Covid struck a cord across the globe. An off-tune, nails-on-a-chalkboard type of cord. When quarantine began, I was visiting my family downstate and decided to stay and “wait out the storm”. The expectation of two weeks turned into three months. Like many creatives, in those three months, I had lost nearly all of my client work I had previously worked to book for the 2020-21 year. I was heartbroken. My stable dream of being a full-time photographer was crumbling before my eyes. I was lucky enough (and am still incredibly thankful and grateful) to of still had a full time job. For all of us, quarantine shook our worlds up and made life increasingly harder and more anxious.
Through it all for me, being away from my camera and props, I was forced to mentally regroup and I did a lot of soul searching. I learned a lot about myself in those few months at home in quarantine. I learned that I missed being around people at my job. I learned that even though I'm an introvert, I still have extroverted needs too that were being met by working in the hospitality/food-industry. I missed the purpose of having a physical space to go to everyday. To see and connect with my colleagues on a daily basis. I discovered that, perhaps, when this is all over, that the solitary nature of being a full-time photographer isn't for me (or, at least not yet). I also learned that I missed writing and sharing about the food I was baking... a lot.
What does this all mean? For starters, I have decided (with the many suggestions from you all) to incorporate more recipe blog posts onto the CBTK website. So, that’s what I intend to do! The first recipe I am going to be sharing is an oldie but definitely a goodie, make no mistake. It’s Momma Crawford’s Chocolate Chip Cookies!
I’ve written about these cookies on TermiNatetor Kitchen with different recipe variants as well, so I am excited to be sharing them here on CBTK as well. This cookie recipe is impeccable. Growing up, my Mom would make these cookies for my brother and I as an after school snack. A cold glass of milk paired with the ooey-gooey-ness of these cookies is a combination unlike any other I have had before. These cookies can heal an empty stomach and a broken heart. When I was in college, I would bake these cookies before finals week or whenever I was feeling sad or stressed. Because, in the words of Momma Crawford, “Chocolate and butter can fix anything”.
Momma Crawford’s Chocolate Chip Cookies
Prep Time: 20-25 minutes
Bake Time: 10-15 minutes
Yield: 2 dozen cookies
220g (1 cup) brown sugar
200g (1 cup) granulated sugar
152g (2/3 cup) butter softened
125g (2/3 cup) shortening
2 large eggs
2 tsp vanilla extract
420g (3 cups) all-purpose flour
1 tsp baking soda
1 tsp salt
4 oz semi-sweet chocolate, roughly chopped
4 oz milk chocolate, roughly chopped
4 oz bittersweet chocolate, roughly chopped
Preheat the oven to 350°F.
1| In a medium mixing bowl, beat together the brown sugar, granulated sugar, butter and shortening until mixture is light and fluffy.
2| Gradually beat in one egg at a time, scrapping the sides of the bowl. Add the vanilla extract and mix until incorporated.
3| In a separate mixing bowl, whisk together the flour, baking soda, and salt.
4| In thirds, gradually add the dry ingredients to the wet ingredients, scraping down the bowl after each addition.
5| Roughly chop the three types of chocolate and add it to the cookie dough. A simple saying my mother always says: “You can never have too much chocolate.”
6| Using a cooking dough scoop (or 1 tablespoon) form the dough into little spherical drops and place them onto a ungreased 9 x 13 cookie sheet.
7| Note: 12 drop doughs fit perfectly. Bake each batch one at a time for 8-10 minutes or until the bottoms are a light golden-brown color. Allow cookies to cool slightly before serving.