Part 4/8:
With the sentimental introduction out of the way, Gemma dives right into the baking process. She starts with softened butter, crucial for a rich cookie dough, and follows up with precise instructions on mixing in both white and brown sugars for that perfect gooey texture. The eggs and vanilla extract are next, followed by careful monitoring of dry ingredients, including the “baking soda lump” tip she has cherished since her early days.
She describes how chilling the cookie dough is crucial for the best results, humorously remarking that if you only have a few hours, that works too, but ideally, one should chill the dough for three days for optimal flavor.