Is Bread Flour Good For Cookies
- October 11, 2021
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
CHEWY Chocolate Chip Cookies Made With Bread Flour!My husband declares this the best chocolate chip cookie recipe!This easy recipe makes 2 dozen homemade cookies.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!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 The Best For Making Chocolate Chip Cookies?
Simply put, it gives the cookie structure.Her ideal flour for making chocolate chip cookies?"I like all-purpose flour combined with cake flour," says McGorman. .
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. .
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.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. .
Alton Brown's The Chewy Chocolate Chip Cookie
I like my chocolate chip cookies to be chewy, soft, and gooey.Needless to say the cookies came out a bit different from each other depending on which cookie sheet they were baked on.I did one batch with the dough I could fit on these 2 stupid baking sheets, and a second batch with the remaining cookie dough on one baking sheet.Although the cookies were inconsistent, they were all still good (believe me, I tested one from each batch. .
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! .
Baking Better Cookies Through Chemistry
You make many decisions when deciding on a cookie recipe: which kind of flour, which fat, which sweetener, which leavener, whether to add liquid.Your choices determine if the cookie will be flat and crisp or soft and puffy, pale gold or deep brown.Higher protein flours absorb more liquid, so cookies will spread slightly less than those made from the same recipe with lower protein flours.If your recipe uses cake flour and an egg, however, you’ll get less spread because the acidic flour makes the egg set fast.Lower protein flours don’t absorb as much water as high-protein flours, so they make more steam, which puffs cookies more.all brown sugar (hygroscopic, acid)/ soft and moist; less spread when used with egg.butter (protein)/ more spread; browning.Sweeteners can make a cookie crisp or soft.Brown sugar is also slightly acidic, so it can help limit spread in cookies using an egg.Butter makes cookies spread more.Since protein promotes browning, cookies made with shortening (which has no protein) will be slightly less brown than those made with butter (which has a little protein).Your choice of baking powder or baking soda influences color but rarely leavening. .
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.What Is Bread Flour?What Is All Purpose Flour?While bread flour holds a higher protein content than that of all purpose flour, all purpose flour does contain quite a bit of protein.What’s the Difference Between Bread Flour vs. All Purpose Flour?Bread flour has a higher amount of protein and higher amount of gluten which is why it’s good for an airy, chewy bread that needs time to rise.All purpose flour has a lower protein content which makes it good for cookies and cakes that don’t need to rise.All purpose flour contains less gluten than bread flour.The higher content of gluten in bread flour makes it ideal for airy, chewy bread, rather than dense bread. .