• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Recipe Search
    • Recipe Index
    • Bars & Brownies
    • Breakfast
    • Cakes
    • Cookies
    • Cupcakes
    • Frosting
    • Fruit Desserts
    • Muffins
    • One Bowl Desserts
    • Pies & Tarts
  • About Me
  • Food Photography
    • Work with Me
    • Classes and Workshops
  • Shop

Frosting & Fettuccine

Home » Recipes » Cookies

Dec 16, 2019(last updated October 31, 2021)

Chocolate Brownie Cookies

4.65 from 42 votes
BySam Adler
Jump to Recipe Jump to Video Print Recipe

This post might have affiliate links, please check out my full disclosure policy.

Chocolate brownie cookies- when you can’t decide between making brownies or cookies you make these! This cookie recipe is fudgy like a brownie but made in cookie form. They are one of my favorite chocolate cookies to make because of their chewy crinkle tops and no chill time!

Chocolate brownie cookies on parchment paper

What’s my favorite thing about these cookies? It’s not just that they are super chewy and chocolatey. It’s that they have absolutely no chill time!!

Did you hear me? NO CHILL COOKIES!

That means you can prepare and bake these cookies in less than 25 minutes!

Crinkly tops

My second favorite thing about them are the crinkly and chewy tops! 

The first time I made these, they came out of the oven more cake like which meant no crinkle on top and I was all mad.

Frustrated because I was pretty sure that my ratios were correct, I went back to the drawing board to figure out why they didn’t work. 

I realized it wasn’t the ingredients in the recipe that were off but rather it was the way that they were mixed together. 

The crinkle top of a brownie cookie

Baking is tricky sometimes. Even if you have the same ingredients and bake them on the same temperature, but mix those ingredients differently- it will yield different results.

I know, mind blown.

Baking, unlike cooking, is more of a science. 

I don’t care if I failed chemistry 3 times, it only took me 2 tries to get these right!

How to make brownie cookies

ingredients for chocolate brownie cookies

Gather all your ingredients so you have it all at the ready.

Start by melting the chocolate and the butter together in a microwave safe bowl. Melt it in 30 second increments stirring in between so it doesn’t overheat.

Mixing

Generally I like to make cookie recipes by hand, but I encourage you to use a stand or hand mixer for this recipe.

The most important part of making these cookies is the way you blend together the sugar and eggs.

While the chocolate is cooling, combine the sugar and eggs in a stand mixer fitted with the paddle attachment.

Mix on medium speed for 3 minutes until the mixture is light yellow and foamy. Add in the cooled chocolate and butter mixture and mix until combined.

They need to be whipped together really well to incorporate a lot of air. You’ll know the egg and sugar mixture is ready when it’s pale yellow and really foamy.

Whipped eggs and sugar in a mixing bowl

Doing so will create the crinkly tops and make these cookies taste like a chocolate chewy brownie. 

If you choose to make these by hand you wont have the same effect. 

Next add in the dry ingredients and continue mixing. At this point you can hand mix and use a spatula. 

The Batter

The batter for these cookies is super loose so don’t get scared and feel like you did something wrong. It won’t ball up like a chocolate chip cookie dough recipe. It will look more like brownie batter.

chocolate brownie batter on a spatula

Using a mini ice cream scoop or smalls spoon, scoop the cookie batter and drop it onto a parchment lined cookie sheet.

Leaving about 1-2” around for them to spread. 

scoops of chocolate brownie cookie dough on a sheet trat

Bake. YES BAKE! They do not need to be chilled, just trust me! The tops should come out all crinkled and the cookies will be really chewy.

Help my cookies have no crinkles!

It’s happened to me where I have made these cookies and the tops didn’t come out crinkled. It’s because the eggs were not whipped well enough to incorporate the air that creates this kind of crinkled top.

Another culprit could be because the eggs were too cold. Next time you make them, make sure your eggs are at room temperature and you whip them good!

Cooling and Storing

Let the cookies cool for 10 minutes on the rack. Then transfer them to a wire rack to cool completely.

If they last long enough, store these cookies in an airtight container or air tight plastic bag for up to 3 days.

Freezing

You can freeze these cookies in an airtight container, or in an aluminum tin double wrapped in plastic or tin foil for up to 2 months. 

These chocolate brownie cookies are packed with chocolate flavor and are even better when dipped into a hot chocolate. Just sayin

If you like cookies (who doesn’t) you might like these recipes:

  • Coffee Cookies with Chocolate Chunks
  • Funfetti Cookies- Made from Scratch
  • Chocolate Orange shortbread Cookies
  • Raspberry lemon Linzer cookies
FeedFeed

 

Chocolate brownie cookies on parchment paper

Chocolate Brownie Cookies Recipe

These chocolate brownie cookies have NO CHILL TIME and taste like a chewy brownie. They are super fudgy and have that classic brownie crinkle top!
4.65 from 42 votes
Print Pin Rate
Course: Cookies
Cuisine: American
Keyword: brookie recipe, brownie cookies, easy and fast cookie recipes, no chill cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 103kcal
Author: Sam Adler

Ingredients

  • 1/4 cup unsalted butter
  • 4 ounces semi sweet chocolate about 1/2 cup
  • 2 eggs large
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cocoa powder
  • 1/8 teaspoon baking soda

Instructions

  • Preheat your oven to 350°F and line 2 cookie sheets with parchment paper. In a microwave safe bowl, melt the 1/4 cup butter and 1/2 cup chocolate together 30 seconds at a time until melted. Set aside to cool.
  • In another bowl, beat the 2 eggs, 1 cup of sugar, and teaspoon vanilla with a hand or stand mixer fitted with the whip attachment. Mix on hight for at least 3 minutes. The mixture should look light and airy. I do not recommend mixing this by hand. The air incorporated by the mixer is what you need to create the crinkle brownie like tops.
    Whipped eggs and sugar in a mixing bowl
  • Add in the chocolate and butter mixture and mix until combined. You can use a spatula at this point or mix on low- medium speed with your mixer.
  • Add in the 1 cup flour, 1/4 teaspoon kosher salt, 3 tablespoons of cocoa, and 1/8 tsp baking soda. Mix until combined on low, or by hand. The dough will be loose and look more like brownie batter than cookie dough. 
    chocolate brownie batter on a spatula
  • Using a mini ice cream scoop or a small spoon, spoon the cookie dough onto the sheet trays leaving 2 inches in between the cookies to allow them to spread.
    scoops of chocolate brownie cookie dough on a sheet trat
  • Bake the cookies for 10 minutes. They should have crinkles in them and the edges should look crisp. Cool on pan for 10 minutes then transfer to a wire rack.

Video

Notes

If the cookies don't come out with the crinkle tops it's because the eggs were either too cold or not whipped well enough. Try again, you can do it!! 
Store them in an airtight container or zip top bag for up to 5 days.

Nutrition

Nutrition Facts
Chocolate Brownie Cookies Recipe
Amount Per Serving (1 cookie)
Calories 103 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 19mg6%
Sodium 36mg2%
Potassium 47mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 81IU2%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

3549 shares

Filed Under: Cookies Tagged With: Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Pina Bresciani says

    January 20, 2020 at 1:13 pm

    Made these at Christmas, and I loved how EASY they were to make! Not to mention, so delicious! They’re a win-win during the busy holiday baking season, or any time of the year 🙂

    Reply
    • Sam says

      January 22, 2020 at 10:19 am

      Thank you so much Pina! I am so happy to hear you loved them!!!

      Reply
  2. Catarina Lima says

    January 29, 2020 at 5:41 pm

    Not sure i nailed it but will definitely try again because they’re soooo good and quick to make!

    Reply
    • Sam says

      January 31, 2020 at 11:48 am

      I SO appreciate your dedication Catarina!!! You got this!!

      Reply
  3. Shevi says

    January 30, 2020 at 9:25 am

    This is a yummy no-fuss easy recipe. The cookies always come out delicious. I have substituted almond extract for vanilla, and it was really good!

    Reply
    • Sam says

      January 31, 2020 at 11:49 am

      So good to know! Thank you so much Shevi!

      Reply
  4. Anjali Saji says

    February 23, 2020 at 3:44 am

    Hey.. I was wondering if you could add a metric options for the recipes, as it would be easier for some of us.

    Reply
    • Sam says

      February 26, 2020 at 11:39 am

      I can look into that! Thanks for your comment!

      Reply
  5. Maham says

    February 27, 2020 at 4:27 am

    I tried this recipe quite a few times. But i failed after getting perfect cookies twice. I don’t seem to get what’s wrong. They’re turning flat and brown but not burnt. The ingredients are equally measured then what’s wrong?

    Reply
    • Sam says

      February 27, 2020 at 9:01 am

      Hi Maham! Thank you so much for making these cookies! What makes the crinkly tops is not the ingredients measured but how you make the recipe. The eggs work better if they are at room temperature and they have to be whipped really well. If they aren’t whipped long enough, there isn’t enough air incorporated into the batter then the cookie will be flat. I hope this helps! Thank you so much for leaving a comment!

      Reply
  6. Audrey says

    March 28, 2020 at 12:20 pm

    can i freeze the cookie batter to bake the next day? im afraid that after freezing the air bubbles will be gone and affect the overall texture

    Reply
    • Sam says

      March 29, 2020 at 10:49 pm

      yes you can freeze it!

      Reply
  7. Jen says

    March 30, 2020 at 7:42 pm

    5 stars
    These are amazing!!! I took them out of the oven and went I came back they were all eaten!!!!!!! Now making a second batch hahaha

    Reply
    • Sam says

      April 1, 2020 at 3:35 pm

      AHHHHHH I am SO happy to hear that! I mean shame on them for stealing all the cookies but so happy everyone loved them haha! Thank you so much for your 5 star review!!

      Reply
  8. Barbara says

    March 31, 2020 at 1:51 pm

    Can I use self-raising flour. Leave out the salt and baking soda?

    Reply
    • Sam says

      April 1, 2020 at 3:35 pm

      I haven’t tried that but if you do let me know how it goes!

      Reply
  9. Deidre says

    April 8, 2020 at 8:36 pm

    5 stars
    Do not make this recipe as is. You Must double it! These are absolutely amazing! They are the perfect mix of a cookie and a brownie. One of the best cookies I’ve made in a long time 🙂

    Reply
    • Sam says

      April 11, 2020 at 10:16 pm

      THANK YOU DEIDRE! So appreciate your comment and review! Thank you so so much, I am so happy to hear you love them YAY! You made my day <3

      Reply
  10. Chelsea says

    May 14, 2020 at 6:18 pm

    5 stars
    These cookies were fantastic! Doubled the batch and made them for friends who just had a baby and other friends who were in an accident – they brought everyone a little relief and cheer 🙂

    Reply
    • Sam says

      May 15, 2020 at 10:54 am

      Thank you Chelsea! I hope your friends are doing okay!! So appreciate you making these and so happy to hear you loved them yay!

      Reply
  11. Alexandra says

    September 4, 2020 at 6:45 pm

    5 stars
    These are so easy and DELICIOUS! I’m a brownie lover so was a little skeptical that they would have the same flavor and texture (somewhat) as brownies. This recipe nailed both!

    Reply
    • Sam says

      September 4, 2020 at 6:49 pm

      YASSSS Thank you so much Alexandra! That means so much to me yay! I am so happy you enjoyed them!!! XO

      Reply
  12. Icka says

    September 25, 2020 at 10:48 am

    Can I use oat flour?

    Reply
    • Sam says

      October 4, 2020 at 8:28 pm

      I havent tested it with oat flour but if you try it let me know!

      Reply
  13. Sam Berman says

    December 14, 2020 at 10:50 pm

    5 stars
    I made these GF by subbing a gluten free flour blend 1 for 1. They didn’t come out looking as pretty or crinkly even though I beat the heck out of the eggs, but they were still crispy and chewy and totally delicious. This picture makes my heart sing, and I will definitely make them again (with a darker cocoa powder next time) and try to get them a little closer to Sam’s level of perfection!

    Reply
    • Sam says

      December 15, 2020 at 6:05 pm

      Thank you SO much for making these Sam! I am so glad they still tasted delish!!

      Reply
  14. Athena says

    December 15, 2020 at 8:13 pm

    5 stars
    Very quick and easy, took me under an hour to have freshly baked cookies. I used a 3-tbsp ice cream scoop because I didn’t have a smaller scoop and they turned out fine. Tops were crinkled and brought me great joy.

    Reply
    • Sam says

      December 16, 2020 at 6:30 pm

      YAY Athena! I am so happy to hear that, thank you so much for your comment and review!!

      Reply
  15. Lauren says

    December 16, 2020 at 8:56 am

    5 stars
    So yummy!! I made these for other people and didn’t think they would be my thing. I was so wrong! The perfect balance between cookie and brownie.

    Reply
    • Sam says

      December 16, 2020 at 6:29 pm

      Thanks again Lauren for such a great review, so happy you enjoyed them!

      Reply
  16. Sam says

    December 21, 2020 at 3:55 pm

    5 stars
    OMG THE BEST COOKIES EVER!!

    Reply
    • Sam says

      December 23, 2020 at 9:09 pm

      Thank you so much Sam!!!!

      Reply
  17. talya says

    December 23, 2020 at 7:58 am

    5 stars
    I love your website so much. I love baking but decided what to make is legit where I lose interest. Your site is set up so well. I knew I wanted to make cookies and I knew I wanted something chocolatey. When you find a recipe that requires your fulfillments without sifting through a whole website, you’re already in a good place. But then, I made these and they’re actually sick! (the good kind)!! Thanks so much!

    Reply
    • Sam says

      December 23, 2020 at 9:07 pm

      Thank you so much Talya! I’m so glad you made these and loved them!!

      Reply
  18. Sophia says

    December 23, 2020 at 7:42 pm

    I don’t have a stand mixer. What could I use instead of a paddle attachment? Would a hand mixer work alright?

    Reply
    • Sam says

      December 23, 2020 at 9:06 pm

      Yes, a hand mixer works too!

      Reply
  19. Renu says

    January 7, 2021 at 10:26 pm

    This was an amazing recipe! Couldn’t get enough, and nailed it on first first try – shiny top and beautiful cracks, great firm yet fudgy cookies!

    Liked it so much I doubled the recipe in its entirety – and that’s where they turned floury. Definitely still whipped the eggs until they were paler than my first try, even. They still cracked (smaller cracks), but they burnt more easily, were flatter and had zero shine. Should I have adjusted the proportions differently?

    Reply
    • Sam says

      January 8, 2021 at 9:16 am

      Hey Renu! Thank you so much for your sweet comment! I think this recipe is just better made by the batch. The eggs really need to be whipped like crazy if you double it!

      Reply
  20. Liz says

    January 18, 2021 at 9:35 am

    5 stars
    So so good & easy to make. They taste like the crispy chewy edges of a brownie. All of my friends inhaled them!

    Reply
    • Sam says

      January 20, 2021 at 9:39 am

      Yay thanks Liz!!! Thanks for making these, so happy everyone loved them!!

      Reply
  21. Kelly S says

    February 13, 2021 at 1:25 pm

    Any specific directions on how to tell when they are done? And how they should cool? (On the pan? On a wire rack? On the pan and then transferred?). Thank you!

    Reply
    • Sam says

      February 13, 2021 at 10:03 pm

      Hey Kelly! Great q’s! I have never baked them over 10 minutes, they should have a crinkled texture on top. To cool them, leave them on the rack for 10 minutes then transfer to a wire rack :). Thanks for making these!!

      Reply
  22. Dorsie Hathaway says

    April 8, 2021 at 1:25 pm

    5 stars
    Excellent recipe and tips! Thank you for explaining everything! I’ve baked this recipe 5 times now the cookies are so good.

    Reply
    • Sam says

      April 16, 2021 at 6:14 pm

      So happy to hear that Dorsie! Thank you so much for your sweet comment and your review!

      Reply
  23. Denise says

    August 5, 2021 at 7:42 pm

    3 stars
    I want to make the cookie dough in advance and bake the next day. I’m wondering if that’s okay since you mentioned the dough doesn’t need to be chilled.

    Reply
    • Denise says

      August 5, 2021 at 7:45 pm

      5 stars
      I didn’t mean to give the recipe 3 stars. Sorry.

      Reply
      • Sam Adler says

        August 9, 2021 at 10:56 am

        Thank you SO much Denise! Appreciate you coming back 🙂

        Reply
    • Sam Adler says

      August 9, 2021 at 10:57 am

      Honestly I would just make them right before, the batter only takes 5 minutes to put together, they were not tested with being chilled so I cant say whether or not they will come out the same. Thanks for your question!

      Reply
  24. Winifred Yvette Neal says

    September 11, 2021 at 2:17 pm

    5 stars
    This is not a keto recipe. So 😢😢😢

    Reply
    • Sam Adler says

      September 11, 2021 at 9:39 pm

      Nope, but thanks for the rating!

      Reply
  25. Riv says

    December 17, 2021 at 2:15 pm

    5 stars
    All time favorites!! I make them all the time, there’s just something about them!

    Reply
    • Sam Adler says

      January 24, 2022 at 11:28 am

      OMG YAY THANK YOU!

      Reply

Leave a comment & rate this recipe Cancel reply

Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

Recipe Rating




Primary Sidebar

Search

Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

  • Facebook
  • Instagram
  • Pinterest

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram
FeedFeed

frostingandfettuccine

Finding your style 📸 It’s probably the numbe Finding your style 📸

It’s probably the number one struggle I hear from food photographers. 

❌ Shoot after shoot, it doesn’t feel like your photos are consistent or that there is even a recognizable style there.

❌ You don’t feel as if anybody would see your photos and be like “hey! I know who’s that is!”

❌ You might even feel like your photos are pretty enough but that you learned or experimented with how to shoot in someone else’s style so you don’t really feel like it’s yours.

I GET IT 🙌🏻

✅I didnt know how to use my camera 5 years ago
✅I had no recognizable style
✅Once I thought I had a style, I stuck myself in a box and felt like I could never shoot differently

But after countless hours, investing time and money every day I now have the freedom to know that whatever I shoot will inevitably come out in my own style. 🎉 I shoot in ALLL the colors of the rainbow and it always comes out like me 🙋🏻‍♀️

And this is why in my signature program, The STYLE Mastermind, with it’s combination of coaching + education, I teach you how to find your own unique style, and not how to shoot in mine.

There is *literally* no point in shooting in a style that you don’t love because the whole point of running your own creative business is to do it because you love it.

And when you love your job and it shows through your work, that’s when the clients come in. 💰 💰 💰

Over the last 3 years my program has helped over 90 (!!) students find their unique consistent style, land their highest paid contracts ever, and LEAVE THEIR JOBS! No it doesnt happen overnight, but it does happen.

SO yeah you may be scared outta your mind to take that leap and join but trust me, it may just be the best thing you do for your mindset, creativity, your business, and your style.

PS. THE STYLE MASTERMIND IS NOW OPEN FOR ENROLLMENT! 🎉💵👩🏽‍🤝‍👩🏻 We are only accepting 24 students for this round with 2 spots already taken. Tap the link in my bio to apply and level up your business!!

#photographystyle #foodphotographyandstyling #foodstylingtips #foodphotographytips #producephotography #colortheory #ilovecolor #colorlover #grapes #strawberries #plum #foodphotographyandstyling
3 things I wish someone told me in the beginning o 3 things I wish someone told me in the beginning of my food photography career 📸:

1. Do not be afraid to use shadows! You NEED shadows in your work. They are what create dimension in a photo and what gives it the “pop of the screen” effect. Just because you like to shoot light and bright doesn’t give you an excuse not to use them either. Using shadows doesn’t = dark and moody. So please, if you feel like something is missing in your photos, maybe you need more shadows?

2. Mindset is EVERYTHING. You will have really good days and then really 💩 days too. Knowing how to navigate the ups and downs of entrepreneurship is the everlasting key to your success in the food photography world. 

3. Learn about licensing and usage!!! Like get in with the nitty gritty of it. I cant tell you how much I have given away for less than what I deserve because I didn’t know enough about licensing and usage. 

All three of these things are V important to me in terms of how I run my own business and what I teach to my students.

It’s some of the main reasons why and how students have been so successful. Like 10k+ months, and leaving their 💩 jobs they hate, kind of successful.

Theres a couple more hours left to get on the waitlist for my signature program The STYLE Mastermind for an early bird incentive.

Click the link in my bio to join and get in on it while it lasts!

#foodphotogrgapher #foodphotographers #foodstylist #foodstylists #learnfoodphotography #learnfoodstyling #mentorshipprogram #foodphotographycourse #foodphotographyprogram #photographer #miamieats #miamifoodphotographer #commercialfoodphotographer #commercialfoodphotography #foodstylingandphotography #southfloridafoodphotographer #foodphotographyteacher #foodstylingteacher #photographygoals #foodphotographytips #foodphotographystyling #foodphotography101
One thing I constantly tell my students is to get One thing I constantly tell my students is to get the hell out of their comfort zones- because nothing extraordinary ever comes from it.

Think about it- the things that have gotten you to where you are today, will not get you to where you want to go next. If they did, then you would already be there.

Constantly pushing yourself to the next level of your comfort will though.

Running a workshop in Tuscany and teaching in person was that for me, and it was one of the most magical weeks ever.

So grateful for all the people that traveled across the world to stay with people they never met for 5 days.

If that’s not pushing yourself, I don’t know what is!

If you’re thinking that you need help getting to the next level, then get on the waitlist for the next round of my signature program, The STYLE Mastermind. 

It’s designed to help you find your unique signature style (YES YOU HAVE ONE) and to get paid well in this industry.

The link is in my bio to learn more about the program and join the waitlist!

If you want more, check out my highlights for Testimonials 🙃

#cakephotography #cakestyling #foodphotography
#foodstyling #learnfoodstyling #foodstylist #foodstylingandphotography #cakeoftheday #cakedecorating #cakesofinstagram #cakestagram #vanillacake #girlycake #cakephotography #miamifoodstylist #miamifoodphotographer #miamieats #southfloridafoodphotograoher #commercialfoodphotographer
✨Artichokes ✨ They were allll over Rome- at t ✨Artichokes ✨

They were allll over Rome- at the markets and next to the restaurants- all bundled up and beautiful that I couldn’t resist taking some shots.

For these I wanted to go with a light chiaroscuro effect- using the contrast between light and dark to highlight parts of an image.

I took these artichoke shots in two different areas and also edited them differently. The first to bring out more of the contrast between green and purple and the second focusing more on the green.

I cant decide which I like best- I added the raw images here too so you can see how powerful editing it, especially when you already have the finished image idea in your head!

Which do you like better?

#artichokes #artichokehearts #artichoke #campodefiori #rome #romeitaly #saminrome #rometrip #romefood #romephotography #foodphotography #samsitalypics
In July 2019 while on vacation in Tuscany, I messa In July 2019 while on vacation in Tuscany, I messaged @healthylittlecravings with the idea of running a food photography workshop in Italy. I was hoping she didn’t think I was crazy 🤪, or maybe she was just as crazy as me- because she said YES. Almost 3 years later, after lots of frustration, zoom calls, planning, un-planning, and planning again, it’s finally happening!

I’m proud of us for not giving up, and grateful for the students that have invested their time and money in learning with us- whether they are coming this time or not. 

I won’t be posting anything on my feed bc it’s not where i want to be spending time this week, but I’ll be sharing on stories! And yes we plan on doing this again ❤️ 

#foodphotographyworkshop #tuscanyworkshop #foodphotographers #foodstyling #foodstylists #tuscanytravel #stradatoscana #italytravel #tuscanygram #tuscanyview #tuscanyhills #tuscanylover
Cupcakes. My least favorite thing to shoot- so nat Cupcakes. My least favorite thing to shoot- so naturally I have a BUNCH of cupcake recipes that I need to shoot over the next week or so. I find that when I find a food that I dont love shooting, I force myself to do it over and over until I am more comfortable with it. 

It happened once before with cookies, and now cookies and I are BFFAE.

So get ready Mr. Cupcake- meet your new best friend 🙋🏻‍♀️

#itme

#cupcakes #chocolatecupcakes #chocolatecupcake #vanillabuttercream #vanillafrosting #easycupcakerecipe #cupcakestagram #cupcakesofiinstagram #chocolatelover #foodstyling #foodstylingandphotography #foodphotographyandstyling #foodstylinginspiration #creativityfound #commercialphotographer #bakedfromscratch #bakingfromscratch #heresmyfood #whatsfordessert #foodfluffer #droolclub #miamifoodphotographer #miamieats #miamiphotographer
Load more please Follow me on Instagram!

Categories

Archives

Footer

↑ back to top

About

  • About
  • Web Stories
  • Privacy Policy

Disclosure

As an Amazon Associate I earn from qualifying purchases.

Disclosure Policy

Contact

  • Contact
  • Work with me

Copyright © 2022 Samantha Adler | Frosting & Fettuccine | Support by Foodie Digital

3549 shares