Chocolate Chip Cookie Cake – Gemma’s Bigger Bolder Baking Episode 2 – Gemma Stafford

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24 thoughts on “Chocolate Chip Cookie Cake – Gemma’s Bigger Bolder Baking Episode 2 – Gemma Stafford

  1. I am making a dozen cookies for my cousins wedding day I prefer hard
    cookies but she wants them soft. Is it possible to have soft cookies
    because it’s her big day.

  2. Gemma my sister and I made butter cream frosting but it tasted like ice
    cream… ‘-‘ (after putting it in the fridge)

  3. Make edible cookie dough. Use all the ingredients you would use to make
    regular cookie dough except the egg because that’s what people can get sick
    from. Replace the egg with whatever you want.

  4. Hi Gemma!
    LOVE! LOVE! THIS! I was wondering what brand of icing sugar did you use? my
    Frosting had a really weird taste, even though I used organic ingredients,
    other than the confectioners sugar, I used cane sugar brand..
    Thank you so much!

  5. Does it matter if I use baking powder instead of baking soda? Because I
    tired doing this and it didn’t come out as a cookie it was more of a cake?
    Don’t know what I did wrong 

  6. Nayonika van Witzenburg April 28, 2015 at 5:34 pm - Reply

    Hi Gemma!
    How many regular sized cookies does this recipe make? The recipe looks
    AMAZING! 🙂
    thank you so much!

  7. Is it possible to substitute the butter in the frosting with marscapone
    cheese? I’m trying to look for a substitute that has less fat.

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