Can I Use Bread Flour For Cookie Dough
Flour Cookies

Can I Use Bread Flour For Cookie Dough

  • January 26, 2022

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. .

Chocolate Chip Cookies Made With Bread Flour

Chocolate Chip Cookies Made With Bread Flour

Chocolate Chip Cookies Made With Bread Flour

CHEWY Chocolate Chip Cookies Made With Bread Flour!My husband declares this the best chocolate chip cookie recipe!My husband won’t stop talking about these Chocolate Chip Cookies!These Chocolate Chip Cookies Made with Bread Flour are so chewy and delicious!Who knew bread flour could transform a cookie to be so good!The results is crispy, chewy cookies, which are dare I say: perfect!Cover the dough bowl with plastic (or bee’s wrap– my new favorite kitchen tool!).Now roll the dough into smallish balls and place on a nonstick cookie sheet or silicone baking mats.I love the mix of sweet and salty so I add a little dash of sea salt on each cookie.Bake for 12-14 minutes or until golden brown and out comes the most delicious Chocolate Chip Cookies!This recipe makes 2 dozen cookies, but good luck not having them all eaten in a day!I hope you enjoy these Chocolate Chip Cookies made with Bread Flour!This beautiful mug is made by White Peach Pottery – I’m in love with everything they make!Their mugs make me feel fancy when eating cookies and tea!). .

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! .

Alton Brown's The Chewy Chocolate Chip Cookie

Alton Brown's The Chewy Chocolate Chip Cookie

Alton Brown's The Chewy Chocolate Chip Cookie

But chocolate chip cookies, on the other hand, I have not had much experience making.I began my cookie quest with Alton Brown’s The Chewy chocolate chip cookie recipe partially because it was the most convenient (no 36 hour waiting periods or whatever) and I already had most of the ingredients at hand except bread flour.One was bigger than the other so I had to place one sheet on the top shelf of my oven and one on the middle.The second batch turned out more crispy around the edges and had less chocolate chips in it since it came from the bottom of the bowl. .

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. .

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. .

Perfect Homemade Chocolate Chip Cookies

Perfect Homemade Chocolate Chip Cookies

Perfect Homemade Chocolate Chip Cookies

Chocolate Chip Cookies are one of the best things on earth and this recipe is no exception!The smell alone just makes you happy and feels like home and childhood memories rolled into one.Why This Recipe Works The use of brown sugar , adds flavor, cuts sweetness, and its high moisture level produces a soft, chewy cookie.Using butter in place of shortening gives these cookies a buttery richness that’s hard to beat.This recipe uses a high ratio of brown sugar to white as well as a good amount of butter as well as eggs.The end result – an indulgent, soft, and chewy cookie that will knock your socks off!The use of bread flour – Cookies with higher amounts of butter spread more which can make them flatter.Using a small amount of bread flour with a higher protein level helps to stabilize the cookie and lowers the spread.– Cookies with higher amounts of butter spread more which can make them flatter.Using a small amount of bread flour with a higher protein level helps to stabilize the cookie and lowers the spread.How to Make Homemade Chocolate Chip Cookies Sift the dry ingredients together into a large mixing bowl.Shape into a log in plastic wrap and chill until firm 30 minutes – overnight.For a light, cakey cookie: Omit the bread flour and brown sugar.Tips For The Perfect Chocolate Chip Cookies Use ingredients that are room temperature.An electric mixer forces air into the butter in a way that’s almost impossible to do by hand.An electric mixer forces air into the butter in a way that’s almost impossible to do by hand.Leave them to set on the hot cookie sheet for a few minutes before transferring them to a cooling rack.Leave them to set on the hot cookie sheet for a few minutes before transferring them to a cooling rack.If your dough is so cold that it’s hard after chilling , leave it at room temperature for 30 minutes before slicing or they won’t spread in the oven., leave it at room temperature for 30 minutes before slicing or they won’t spread in the oven.Storing Chocolate Chip Cookies when they’re still warm creates steam, which will make them soft and crumbly.Chilling also allows the flavors in the dough to develop and it helps create that crisp outside and chewier middle.For softer cookies, store in an airtight container with a slice of white bread.▢ 2 cups semisweet chocolate chips Cook Mode Prevent your screen from going dark Instructions Sift the flour, bread flour, salt, baking soda, and baking powder together into a large mixing bowl.Bake until the cookies are golden brown around the edges but soft in the middle, about 10 – 12 minutes.If your dough is so cold that it’s hard after chilling , leave it at room temperature for 30 minutes before slicing or they won’t spread in the oven., leave it at room temperature for 30 minutes before slicing or they won’t spread in the oven.An electric mixer forces air into the butter in a way that’s almost impossible to do by hand.An electric mixer forces air into the butter in a way that’s almost impossible to do by hand.Leave them to set on the hot cookie sheet for a few minutes before transferring them to a cooling rack. .

Edible Cookie Dough -

Edible Cookie Dough -

Edible Cookie Dough -

I love how this egg free cookie dough looks as good as it tastes!As long as there is enough room in your fridge or freezer for chocolate chip cookie dough!Recently I have been obsessed with making cookie dough first thing in the morning.This edible cookie dough recipe is super easy to make!Then you will bake it in the oven for 5 to 10 minutes in order to kill any harmful bacteria.Especially, if you don’t finish eating the whole batch of edible cookie dough in one sitting!I also recommend that you let it sit at room temperature for 15 minutes or so before eating.That’s why I’m SO excited to be sharing this edible cookie dough recipe with you today. .

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.And with this recipe, I show you how to easily tweak each ingredient to get the BEST flavor and texture profile that YOU love, with your chocolate chip cookies!I’ve also provided tips to store baked or unbaked cookies for later.These chocolate chip cookies are soft and chewy – just the way I love ’em!If baking is a labor of love, then chocolate chips cookies are the ultimate payoff.I’ve tested variations of my classic chocolate chip cookie recipe to find out how to alter the texture and flavor for optimal results.The cookies made with melted butter spread a tad more, but this difference is even less after the dough has been chilled (for a minimum of 1 hour).Personally though, I prefer making chocolate chip cookies with melted butter, because this gives me the opportunity to do so much more in terms of changing up the flavor.Here are a few of my favorite ways to infuse flavor into the butter when making chocolate chip cookies.This is easily my absolute favorite way of enhancing the flavor of classic chocolate chip cookies.This is easily my absolute favorite way of enhancing the flavor of classic chocolate chip cookies.This is another great way to elevate the flavor profile of your chocolate chip cookies.Baking powder will create more lift and a more cake-like texture which makes the cookie softer.The combination of both gives you the best of both worlds, and that’s MY favorite version of a chocolate chip cookie.If you prefer chocolate chip cookies that are not too soft, then leave out the baking powder.AP flour is predominantly what I’ve used in the past, and will give you the flavor and soft texture profile that you typically associate with chocolate chip cookies.If you think you’ve added enough chocolate chips to the cookie dough, then add a little more!Is it worth to take that extra time to brown your butter first for the BEST chocolate chip cookie ever?Is it worth to take that extra time to brown your butter first for the BEST chocolate chip cookie ever?A combination of granulated white sugar (for crisp chocolate chip cookies), and dark brown sugar (for soft chocolate chip cookies with great butterscotch flavor) is highly recommended.(and the vanilla) at this stage too, so that the salt has time to dissolve and season the cookies evenly.Once you’ve mixed the butter and sugar, it’s time to add the eggs.Adding too much air when mixing in the eggs can interfere with the texture of the baked cookies and cause them to rise too much.AP flour + baking soda = More chewy chocolate chip cookies.This combination produces cookies that have a delightful blend of soft and chewy textures.It’s easier to portion the cookie dough on a baking tray first and then chill.It’s easier to portion the cookie dough on a baking tray first and then chill.These cookies are best eaten while a little warm, because the chocolate will be gooey and melted inside.Make sure to store the cookies in an air-tight container, at room temperature and NEVER in the fridge.Place a slice of bread OR a few tortillas in the same container along with the cookies, but replace the bread/tortilla every other day.The reason for bread or tortilla is that their moisture gets absorbed by the cookies, keeping them nice and soft, which prevents them from going stale.Maybe it’s because I grew up in New Zealand, but a chocolate chip cookie just isn’t the same for me if it’s not eaten warm!This makes the cookies a little softer, with lots of melted chocolate chunks inside.For a nice flavor kick – unsalted browned butter (cooled).Half dark brown sugar (gives the cookies a soft texture and a butterscotch flavor).You want to allow the sugar to melt in the butter, and form a smooth emulsified mix, WITHOUT adding any air into the mixture.I like adding baking powder to mine, along with bread flour to get a nice balance of chewy and soft texture in my chocolate chip cookies.For even better results, use couverture chocolate blocks that you cut into chunks yourself.If you don’t have a cookie scoop, you can make smooth round balls (20 of them), and then break the cookie balls in half, turn the two halves around and stick the soft sides back together – so that the rough broken sides are facing out.This way you also get nice and crackly surfaces on your baked chocolate chip cookies.Use a good quality semi sweet chocolate bar and chop it into pieces. .

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