Cake Flour And Bread Flour Cookies
Flour Cookies

Cake Flour And Bread Flour Cookies

  • January 10, 2022

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s.Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. .

Making cookies with bread flour

Making cookies with bread flour

Making cookies with bread flour

At King Arthur, we offer many different flours, all of which are suitable for various types of baking.Fun fact: Alton Brown even named his signature bread flour Chocolate Chip Cookie recipe “The Chewy.".It all comes down to the key distinguishing factor between different types of flour: protein content.That’s because protein level plays a big role in the way your flour behaves during baking, impacting your final products.Essentially, the higher the protein content in a flour, the more gluten there is to develop when water is added.Various protein levels are suited for specific types of baking, which is why we make so many different flours.The original Buttery Snickerdoodles, made with bread flour as called for in the recipe.The final cookies turned out identical in shape and size, and upon tasting, they actually had fairly similar textures too, with slight deviations: the bread flour version was marginally more chewy, while the all-purpose cookies were a touch more tender.I like to use chocolate chunks and scoop my cookies on the large side, so they wound up a bit bigger than the recipe normally yields.The appearance of the final cookies were fairly similar; the all-purpose versions were perhaps a touch more golden-hued (most likely from their placement in my oven, and not because of the difference in flour).When it came to the taste test, I wound up with expected results: the bread flour cookies had a bendier, chewier texture than the all-purpose, which ended up moderately more tender.There are no set industry standards for protein content in flour varieties, meaning it can vary across brands.For more details on choosing the right flour for your baking, check out this previous blog post.And if you've made a batch of cookies with bread flour and are looking for other ways to use up that bag, we have a ton of recipes to get you started. .

The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

I am a collector of chocolate chip cookie recipes and have quite a few favorites.I also love to play around with fun flavor variations and this Lemon White Chocolate Chip Cookie is amazing.These Peanut Butter Chocolate Chip Cookies are always a hit!.I seem to be on an eternal quest for the BEST chocolate chip cookie recipe.Several weeks ago I asked on Facebook how many chocolate chip cookie recipes does one person need!?I have several dozen chocolate chip cookie recipes here on the blog but I keep searching and am always game to try a new chocolate chip cookie recipe.I have found that chocolate chip cookie recipes seem to go in and out of popularity, especially in the blogosphere.Several years ago a certain chocolate chip cookie recipe hit the blogosphere.It is one that was featured in the New York Times when they set out to find the best chocolate chip cookie recipe.Top Tips for Making the BEST Chocolate Chip Cookie:.The recipe calls for you to chill it for 24-36 hours but seriously, who could wait that long.Maybe my chocolate chip cookie tastebuds aren’t that highly developed but I couldn’t see any big difference between those chilled only a few hours and those chilled the recommended 24 hours.A slight sprinkling of sea salt on the top gives it that extra special touch and flavor.For all of my other favorite kitchen products and tools visit my Amazon Store.Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.In your mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.Scoop dough (the size of generous golf balls) or about 1/3 cup onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis! .

Can I Use Bread Flour for Cookies? (What to Expect)

Can I Use Bread Flour for Cookies? (What to Expect)

Can I Use Bread Flour for Cookies? (What to Expect)

If you click one of these links and make a purchase, I may earn a commission at no additional cost to you.They turn out kind of chewy and will be just a bit crispy if you baked them to perfection.Many people feel that chocolate chip cookies made using bread flour turn out amazingly well.Depending on your sensibilities, you might prefer cookies that are made using all-purpose flour, but it’s up to you to decide after having tasted both versions.This protein content will also work with the eggs and butter in the recipe to form a powerful gluten network.It’s just a fancy way of saying that all of the moisture from the butter and eggs combine with the increased protein content to make the cookies very chewy.This is due to the high protein content in the flour, but you can offset this by adding a bit of water if you want to.As noted earlier, the bread flour works with ingredients such as butter and eggs when creating the significant gluten network that makes the cookies chewy.Recipes that call for bread flour are more likely to take into account the fact that the cookies will be denser than usual.It’s easy enough to find bread flour cookie recipes online that you can utilize.Find a recipe that suits the ingredients that you have available to use and you should have a good experience with baking the cookies.If you don’t find the idea of making very chewy cookies to be that appealing, then you might like how some other flour types would turn out better.People like how cookies turn out when using spelt flour as an ingredient, and this is well worth trying.You can attempt to counteract this by adding a lot more moisture, but things will likely still turn out far too dense.It works fine as a substitute for all-purpose flour, but it’s generally better for cakes and other types of pastries.This is a type of flour that does a good job when you’re trying to make a tender pastry dessert.Recipes for cookies using pastry flour do exist, though, and they can turn out pretty tasty.Of course, if you don’t like the idea of substituting all-purpose flour in your recipe, then you can just make a trip to the store.Bread flour is well known for making cookies that turn out to be very chewy and kind of dense.You might find that your cookies will be a bit heavy and harder to eat if you choose to make them using bread flour.However, many people prefer cookies made using bread flour because they enjoy the overall chewiness.If you don’t like chewy cookies, then it might be better to go to the store and find some all-purpose flour instead of improvising with what you have around the house. .

Cake Flour Substitute

Cake Flour Substitute

Cake Flour Substitute

I try to keep my kitchen stocked with this crucial ingredient, but sometimes I quickly run out when I’m recipe testing.So in a pinch, I make this super easy cake flour substitute.Cake flour’s lower protein means less gluten is formed as you mix the batter together.Less gluten formation equates to a softer, fluffier texture.Bread flour has a high protein content, which means more gluten forms during the mixing process.Cake flour = low protein = less gluten = softest texture = great for vanilla cake All-purpose flour = medium protein = moderate gluten = suitable for anything Bread flour = high protein = more gluten formation = hardest texture = great for bread.Cake flour’s soft, tender texture directly translates into your baked good.Chocolate cake, for example, already has cocoa powder— which is a VERY fine dry ingredient.Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.You’ll have about 1 cup anyway, but sometimes sifting can produce more volume since it’s adding air.If you’re purchasing cake flour, though, I’m happy to share my favorite brands. .

Which Flour Is The Best For Making Chocolate Chip Cookies?

Which Flour Is The Best For Making Chocolate Chip Cookies?

Which Flour Is The Best For Making Chocolate Chip Cookies?

There's variability, of course, and playing around with this key ingredient can make your cookies chewy, crispy, cakey, or extremely soft.We stuck to five of the most popular varieties and combinations of flours that professional bakers swear by, keeping all other variables constant.We used the classic Nestlé Toll House cookie formula as our base recipe and simply swapped out the flour, keeping the quantity the same. .

All-Purpose Flour vs. Bread Flour vs. Pastry Flour vs. Cake Flour

All-Purpose Flour vs. Bread Flour vs. Pastry Flour vs. Cake Flour

All-Purpose Flour vs. Bread Flour vs. Pastry Flour vs. Cake Flour

The type of flour you use in your baking can greatly affect the outcome of your cakes, cookies and pies, so it helps to know what you’re working with.It has less fiber and protein than a whole-wheat flour, but it’s great for middle-of-the-road baked goods that aren’t particularly delicate, like cookies, brownies and quick-breads.Bread flour is made out of “hard wheat” varieties, which give it a higher protein content.Pastry flour is milled to a finer texture than all-purpose flour, and is made with soft wheat for a lower protein content, which helps baked goods like pie crusts and pound cake recipes produce very tender results and a fine crust. .

Difference Between Bread Flour vs. All Purpose Flour

Difference Between Bread Flour vs. All Purpose Flour

Difference Between Bread Flour vs. All Purpose Flour

Flour is typically made by finely grinding a grain into a powder, which can then be used in recipes to create a variety of baked goods.In fact, some flours don’t come from grains at all and can derive from different vegetables, nuts, and seeds.Although mixing up the two flours won’t ruin your baked goods entirely, it can affect your recipes slightly.Because of this higher protein level, bread flour is able to absorb more liquid, allowing it to hold its shape and rise upward instead of outward.All of these elements create an incredibly sturdy flour that works wonders when used to bake a variety of different kinds of bread.This allows the flour to remain firm and hold its structure, while still providing the perfect texture for cakes.All purpose flour has a lower protein content which makes it good for cookies and cakes that don’t need to rise.Bread flour has a higher protein content (around 13% more), which leads to more stability, form and rise in the dough, allowing it to lift and hold shape.Based on ingredients, cook times, and other variables, certain recipes were created with a specific flour in mind. .

Which Flour Is Best For Cookies?

Which Flour Is Best For Cookies?

Which Flour Is Best For Cookies?

When it comes to baking perfect chocolate chip cookies, it sounds so simple.Keep reading to check out all the awesome cookie science results.Chocolate chip cookies were one of the first things I remember attempting on my own in the kitchen.And what I remember most is that every time I attempted chocolate chip cookies the results always differed.Understanding how the ingredients function will help you achieve the perfect cookie in the end.This means that the flour can be responsible for making our cookies: chewy, cakey, even dry and crumbly.Amount Of Flour Used – incorrect measuring can result in a cookie that is dry and crumbly vs. chewy and delicous.For example, a cookie where you want it to hold their shape – like shortbread or biscotti – more flour will be used in proportion to the liquid.This protein, like a slinky can stretch and expand which means it can provide lots of structure and shape (aka rolling it into thin sheets of puffy pastry), can trap gasses (aka carbon dioxide when baking bread), and provide that chewiness we love (think breads, and al dente pastas).Which means the amount of gluten that forms will vary based on the type of flour that you choose to use.Of course to fully understand what happened with each cookie batch made with the different flours.The higher the protein content, the more structure it will provide for your cookies.More gluten formation means more carbon dioxide will be trapped between the strands of gluten which will help to make that bread or pizza dough rise.But this flour can also be used to give more structure to your chocolate chip cookies.This is your go to flour for cakes and other baked goods where tenderness is favorable.But you can also try using cake flour in your muffins, scones, even your cookies for a tender baked good in the end.You will also notice a difference in color with this flour and that is again due to the fact that all 3 parts of the kernel are used.Best Used For: Cookies, Bread, Waffles, Pancakes, Pizza dough, Pasta.Because most Americans measure by volume (aka you use your measuring cups) instead of by weight (using a kitchen scale) the amount of flour that ends up in the cup can vary.Stuff it to the brim the point you have to sit it on it in order to zip it (yup I’m this kind of packer).I always use either a small spatula or the back of a butter knife to get this part done.This chocolate chip cookie recipe used 1 1/2 cups unbleached all purpose flour.Here are the results of the cookie tests I did with changing the type (or amount) of flour used.As you can tell just by changing the flour resulted in quite a different cookie each time.The bread flour gave it a little more structure due to the higher protein content.Because cake flour has a lower protein content this cookie I found was a bit softer and more delicate.This cookie was probably the closest in texture and appearance compared to the control recipe.But I will say that I noticed that the cookie didn’t spread as much, have quite the same crispy edges and was a bit softer.Because bleached flour has a slightly lower protein content than unbleached flour due to the bleaching process, it did change the texture slightly.I added in an extra 1/2 cup of flour to the control recipe.Because of the extra flour, the cookie was thicker and didn’t spread as much.Without the right amount of flour to provide structure, this cookie spread into a big old puddle.So if you find your cookies spread too much, then it may be due to the wrong of amount of flour used.Just changing the type of flour or the amount can yield very different cookies!If you like this cookie science post, let me know and leave me a comment and star rating below! .

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