Can You Make Cookies With All Purpose Flour
Flour Cookies

Can You Make Cookies With All Purpose Flour

  • January 13, 2022

Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine.Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!Let's walk through how to make chocolate chip cookies step-by-step, and don't forget to watch the video.The first step in making these easy chocolate chip cookies to to combine the dry ingredients in a medium size bowl.Once butter/sugar mixture is beaten well, add the eggs & vanilla and beat to combine.Then add the chocolate chips and beat until they are evenly distributed throughout the dough.The chocolate chip cookie dough should be easy to roll and not sticky.Using a cooking scoop ensures that all the cookies are uniform in size so that they bake evenly.That way I have dough on hand for unexpected guests or whenever the cookie craving strikes.To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet.Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.Thaw it first: I love having dough ready to go in the freezer for impromptu guests.The most important piece of advice I can give you is - DO NOT over-bake these chocolate chip cookies!At the end of the baking time, these chocolate chip cookies won't look done but they are.Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them.How to test if your baking soda is active: Combine ½ cup of hot water, ¼ teaspoon vinegar and ¼ tsp of baking soda.When you add the baking soda a reaction should take place immediately.If you notice this happening, you can chill the dough before baking to return the batter to room temperature.If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature.I have tested baking this recipe from frozen more times than I can even count.I have gotten the best results when I place the dough on a parchment lined baking sheet.The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I exclusively bake and cook with pure, fine sea salt.I exclusively bake and cook with pure, fine sea salt.If you make and love our recipes, it would mean so much to me if you would leave a comment and rating!Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!▢ baking sheet Ingredients US Customary Metric 1x 2x 3x ▢ 1 cup salted butter* softened.▢ 2 cups chocolate chips (or chunks, or chopped chocolate) Instructions Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.Add 12 oz package of chocolate chips and mix well.Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.Let them sit on the baking pan for 2 minutes before removing to cooling rack.Video Notes Recipe information calculated based on this recipe making 36 cookies - 2 TBS of dough a piece) Do not over bake When you remove the cookies from the oven they will still look doughy.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I exclusively bake and cook with pure, fine sea salt.I exclusively bake and cook with pure, fine sea salt.How to freeze chocolate chip cookie dough Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months.When I weigh the flour I use to make the perfect cookies it comes out to be 430 to 450 g depending on the size of my eggs.They were so perfect I was convinced they were slice and bake, so I slyly said to her, "the cookies you brought are SO delicious, how did you make them?".Her sweet gesture (literally) took a very dark season in my life and made it a little brighter.I was in a cloud of postpartum depression with no sweet baby to snuggle the blues away.

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The Best Gluten-Free Chocolate Chip Cookies

The Best Gluten-Free Chocolate Chip Cookies

The Best Gluten-Free Chocolate Chip Cookies

A few tricks make these gluten-free cookies perfect – soft, chewy, golden and irresistible!I’ve been eating 100% gluten-free for almost 6 years now and have finally found THE chocolate chip cookie recipe of my dreams.If you’ve tried making gluten-free chocolate chip cookies before you probably know they can turn out dry, grainy and pale.This recipe has a few tricks so you get golden, non-grainy cookies with a delicious depth of flavor every time.Brown butter gives these cookies a delectable nutty, toasty almost caramelized flavor that you can’t get from anything else.I like using a little almond flour because it is non-gritty and helps the cookies get that golden color and chewy texture.30 minute rest: Gives the flour time to hydrate and prevents grittiness.A sprinkle of sea salt: Optional, but delicious for gourmet bakery-style cookies! .

Easy Sugar Cookie Recipe {only 3 ingredients!}

Easy Sugar Cookie Recipe {only 3 ingredients!}

Easy Sugar Cookie Recipe {only 3 ingredients!}

Quick and easy sugar cookies made with only 3 pantry ingredients and no egg!So simple and foolproof, you can whip up this sugar cookie recipe anytime.The one exception is a sugar cookie – I enjoy those soft or crunchy, iced or plain.Typically with sugar cookies, the dough needs to be divided, chilled for several hours, then rolled out, shaped, the scraps re-rolled, etc.What if I told you that you could have completely fantastic sugar cookies using only 3 ingredients and in less than an hour?I’m so wild about this easy sugar cookie recipe, I may never make traditional ones again.They’re infinitely easier and taste, well, just like a crunchy sugar cookie, and similar to shortbread.Make the dough : beat together butter, sugar, and flour until blended.(They will look pretty small in circumference, but they will spread to a normal size cookie.).: Once the raw dough balls are flattened, they should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact.(They will look pretty small in circumference, but they will spread to a normal size cookie.).Take them up a notch: While vanilla extract and sprinkles are not needed for this recipe to work, the addition of the two is recommended!Let the cookies cool completely, then store them in an airtight container in single layers with parchment paper in between.These easy sugar cookies are a great recipe for a novice baker to try out, or if you’ve got young kids at home and want to introduce them to baking.Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube! .

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies

It doesn't do anything for flavor so if you don't care about whether its smooth or cracked then don't bother with the suggestion.For added flavor I also add l cup of white chocolate chips (try the brand that Aldi's carries...wonderful....better then Nestles!!).Be careful not to overbake, I decrease my oven temperature to 325 and bake for l0 minutes.I have tried dozens of chocolate chip cookie recipes over the years, this one is far superior to any of them!!Rating: 5 stars Looking over the ingredients list and the measurements of each, I recognized this as your fairly standard, classic chocolate chip cookie recipe--and I expected fairly standard results.I was baking in our second home today, where I have a convection oven (which I remain somewhat unfamiliar with).I don't know if it was the convection oven or something else I'm missing, but these did not turn out to be fairly standard chocolate chip cookies!First of all, they stay uniform in shape and size, which is important to me, and they're just the right thickness--not poofy little cakes, and not flat and spread out.They're rich and buttery, with crispy outsides, and a soft but chewey inside.I also used milk chocolate chips this time around, but that surely can't account for why these were so darn good and so pretty either.I also recommend using Trader Joe's Vanilla Paste, but that's just a preference.On Silpat or parchment paper, they'll turn out fabulous every time.Rating: 5 stars I've tried a lot of different chocolate chip cookie recipes and this is the best one by far!A bit of advice - if you like a thinner cookie and not so cake-like, make a smaller ball of dough and when you place it on the cookie sheet be sure to flatten it quite a bit as the dough doesn't seem to spread when in the oven.As the recipe states, they are crisp on the outside and chewy on the inside - still nice and moist the following day.I added some Skor toffee bits to the recipe and they turned out amazing - will definitely make again!! .

Ultimate Chocolate Chip Cookies Recipe

Ultimate Chocolate Chip Cookies Recipe

Ultimate Chocolate Chip Cookies Recipe

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set aside.4 Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.tip 2 The best cookie sheets are shiny aluminum with a smooth surface and no sides.They reflect heat, letting cookies bake evenly and brown properly.Fill until heaping, and then sweep the excess off the top with the flat edge of a butter knife.tip 5 Line flat cookie sheets with parchment for easy cleanup.Be sure to give the dropped dough plenty of air space, so the cookies won’t bump into each other as they spread.The ratio and type of sugars used, the amount of butter or shortening, and how much flour is stirred in all make a difference.tip 7 Use a 1-inch meat baller (or a cookie/ice cream scoop) to make consistently even-shaped cookies.Drop dough 3 inches apart, and bake until edges are set (centers will be soft).If there’s anything we’re willing to experiment with, it’s finding just the right kind of chocolate chip cookie that suits our tastes.After baking, testing and tasting over and over again, we landed on this recipe for the best chocolate chip cookies ever.Even better, this recipe is reliable enough that you can use it as a base for a little experimentation—try different kinds of chips and nuts for easy flavor twists.You’ll find more creative ideas in this chocolate chip cookie recipe collection.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22NewsletterCTA_4f217c5a-0524-4bd2-acfd-e899ad55803e\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r72f319b72d534e4aaa3372bbd1290c21\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpMobileSubscriber\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22NewsletterCTA\x22\x7d'); 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All Purpose Flour Vs. Bread Flour Baking Cookies

That's a question many of us have undoubtedly asked ourselves when a craving for a fresh chocolate chip cookie hits, there's no all-purpose flour in the pantry and a grocery store run just won't be possible.Simply swapping out the two types of flour, as is, can result in a chewier, more cake-like cookie rather than a crisp, snappy one.So, for the best result, you should look up tried and tested cookie recipes using whichever brand of bread flour you have on hand.There are three different components to a single kernel of wheat, North Carolina State University says.And the inner part, or germ, provides more B vitamins, unsaturated fats, antioxidants, phytonutrients and trace minerals.The ingredients vary, as does protein content and the recommended amount of liquid to add to each bake.The good news is that gluten-free bread flour substitutes can create loaves that taste remarkably similar to the "real thing" made with wheat.Bob's Red Mill Homemade Wonderful Gluten-Free Bread Mix contains whole-grain sorghum flour, potato starch, cornstarch, pea protein powder, tapioca flour, sugar, xanthan gum, sea salt and guar gum.Michigan State University warns that using bread flour for cookies may result in dense, chewy treats.If that isn't your goal, do a quick search specifically for crispy cookies made using bread flour.The Portland Community College website offers various tips and tricks for achieving your ideal cookie texture:.When you're researching cookie recipes, try to select an option lower in sugar and saturated fats. .

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. .

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! .

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies

Super soft and chewy brown sugar cookies – no mixer required!Chips of chocolate, swirls of peanut butter, butterscotch morsels, chunks of nuts, stuffed with caramel, and other delightful candies.Today’s recipe highlights my favorite flavor: brown sugar.I used a few of the same ingredient ratios and recipe techniques in today’s brown sugar cookies.Most of the cookies I make call for creaming softened butter with the sugars.Melted butter, when paired with the correct ratio of dry ingredients, increases the chewy factor in the baked cookie.1 and 1/4 cups of dark brown sugar bring so much moisture to these baked cookies, as well as a modest molasses flavor.Melted butter is greasy and unless there is enough dry ingredients to soak it all up, you’re going to have some cookie spreading sadness!And to be completely honest, their cinnamon and brown sugar flavors are heavily pronounced today.True “soft-batch” style, just like the cookies you get at bakeries and those tempting mall kiosks. .

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. .

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