First, I used my cookie recipe from this blog to bake a giant cookie! Instead of making the dough into a log shape, I put it in parchment and patted it into a round disk about 1/2 an inch thick, put it in the freezer for 30 minutes, removed it, left it on the parchment on top of a pizza stone and baked it in a preheated 350 degree oven for 27 minutes. Divine! The model had a hard time not diving in and was really happy when I finally said, "Ok, bite it!" Everyone should experience the joy of having their workspace filled with the smells of fresh baked cookies.
The only issue is that I wanted the center moist and so it was hard to pick up without cracking. If you wanted a cookie that would withstand more handling, bake it longer. I was making it for the photo you see above. I am currently working on a photographic body of work that explores sensuality and fantasy in food photography -- stay tuned! I will post images as they are made.
Meanwhile, here is my latest review for the VC Reporter on a winebar and restaurant in Camarillo. I don't have much in the way of photos to show and if you read it you'll see why. This has sparked a controversy I will elaborate on soon. Meanwhile what do you think??
