Love is always sweet, but this adorable at-home engagement session shot by Alison Duffy Photography takes the cake — or, in this instance, the cookies. These high school sweethearts shared their love of baking with us in their too-cute-to-be-true gallery (seriously, could the Bride-to-be’s chevron striped kitchen be any cuter?!), and by giving us the recipe for their favorite cookies below!
From the beautiful Bride-to-Be… Scott and I are high school sweethearts. We fell in love junior year and have been inseparable ever since. Throughout the many years we’ve been together, baking delicious desserts has been one of our favorite pastimes. When it came time to decide what to do for our engagement photos, baking chocolate chip cookies in our kitchen just made sense. It fit us so well! Alison did an amazing job capturing our personalities in this very fun photoshoot.
From Alison Duffy Photography… Ellie & Scott are adorable high school sweethearts. They wanted to share their love of baking during their engagement session, such a fun and cute idea! Nestled in a cute suburb of St. Louis, the backdrop was perfect as they baked in Ellie’s home that she and her father renovated together. They decided to whip up the classic Nestle Toll House chocolate chip cookie recipe, helping each other with every step of the process. It is always special when a couple shares an activity they love for their engagement photos, Ellie & Scott baking together in her cute kitchen was definitely a favorite!
Below is the recipe for the cookies they made during the shoot:
Ingredients: 2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestle Toll House semi-sweet chocolate morsels
1 cup chopped nuts (optional)
1) Preheat oven to 375° F.
2) Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3) Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Photography: Alison Duffy Photography | Film Processing: Indie Film Lab