Pastry Chef’s Tips for the Best Cookies | Ask Gemma

As a Pastry Chef, I have you covered with my tips for the best cookies. Watch and master any cookie recipe, plus ask me anything that's missing in the comments and I'll answer!

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CHAPTERS: Pastry Chef's Tips for the Best Cookies:
00:00- Gemma's Answering Your Cookie Questions
00:27 How do I measure my ingredients? Using cups or scales?
00:43 Can I use whole wheat flour in my cookies?
1:01 Can I use cake flour in my cookies?
1:16 Can I use self-raising flour in my cookies?
1:36 What if you don't eat gluten?
1:53 Should I use brown butter when making cookies?
2:10 How do you brown butter?
2:14 How to brown butter
3:04 Do I use salted or unsalted butter?
3:27 If I use salted butter do I still add salt into my recipe?
3:45 Can I use extra virgin olive oil or is the flavor too strong?
4:29 Can I use chocolate chips instead of a chocolate bar?
5:41 Can I use milk chocolate instead of bittersweet chocolate?
6:24 Can I freeze cookie dough?
7:09 What is aging cookie dough?
8:05 I baked two trays of cookies and they didn't bake evenly, why?
8:39 My cookies spread, what did I do wrong?
9:13 Is there any saving a burnt cookie?
9:37 How do I stop my cookies from burning?
10:23 My cookies came out dry, what did I do wrong?
11:00 How do I store my cookies?

📌 ABOUT GEMMA & BIGGER BOLDER BAKING 📌
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!

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By: Bigger Bolder Baking
Title: Pastry Chef’s Tips for the Best Cookies | Ask Gemma
Sourced From: www.youtube.com/watch?v=lBehJo5fkx4

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