Tried using bread flour in my go-to chocolate chip cookie recipe and the texture was totally different

I was out of all-purpose last week and figured I'd just sub in the bread flour I had. The cookies came out way more chewy and dense, almost like a blondie. It was a surprise, but not bad. I learned that the higher protein really does change the game for structure. Has anyone else done this on purpose for a specific cookie style?

3 comments

3 Comments

sean_torres7125d ago

Bread flour for cookies sounds like one of my "brilliant" kitchen experiments that ends up as a doorstop. That chewy texture is a happy accident though, might have to try it on purpose next time.

laura_allen22d ago

Bread flour actually works great for chewy cookies on purpose. The extra protein gives more structure, so they don't spread too thin. Just adjust the liquid a bit, maybe an extra egg yolk. It's a solid move, not just an accident.

carter.laura24d ago

My last "happy accident" was adding way too much salt... sorry @sean_torres71.