What Happens If You Make Cookies With Bread Flour
- October 14, 2021
Bread flour and cookie texture.Every type of flour is milled to have a specific protein content — when you pick up a bag of King Arthur flour, you’ll likely notice we print that protein content right on the front.In addition, flours with higher protein content will absorb more liquid than those with less protein.Another way to think about protein content in flour — the higher the protein, the “stronger” the flour.Various protein levels are suited for specific types of baking, which is why we make so many different flours.Bread flour, meanwhile, has 12.7% protein content; this higher protein enables strong, elastic bread doughs resulting in high-rising loaves.So by swapping in bread flour for all-purpose flour in cookies, we’re raising the protein to enable more gluten formation and higher liquid retention in the dough.While both cookies were soft, the bread flour cookies were chewier and slightly denser than the all-purpose flour version.Chocolate Chip Cookies: Both Snickerdoodles and Vanilla White Chocolate Drops have recipes that are specifically written to include bread flour.So I decided to use bread flour in our Chocolate Chip Cookies, which are typically made with all-purpose flour, to see how the final results would compare.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.Like the other cookies I compared, the differences weren't hugely noticeable, but if you lean on the chewy side of life and have a bag of bread flour in the cupboard, it's definitely worth swapping in 1:1 for the all-purpose flour in your cookie recipe!This means one bag of bread flour might have a protein content that differs from the same-brand bag right next to it on the shelf, and if you use both, you’ll get slightly different results.After all, better flour means better baking! .
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. .
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!Save this recipe – you’re going to love it!So I decided I was going to make cookies with bread flour.These Chocolate Chip Cookies Made with Bread Flour are so chewy and delicious!Bread Flour Recipe for Cookies.Can you use bread flour for cookies?How to Make Chewy Cookies.Now, add your wet ingredients to the dry ingredients (the flour bowl) and mix until your cookie dough is crumbly.Add in your semi-sweet chocolate chips and stir with a spoon, making sure you mix well so the chocolate chips even out.Bake for 12-14 minutes or until golden brown and out comes the most delicious Chocolate Chip Cookies!I recommend eating at least one cookie warm, because warm chocolate chip cookies are the best in my opinion!Not only are these great for dessert or snacking, but if you love to bake for holiday gifts – these are the cookies you want to bake!I hope you enjoy these Chocolate Chip Cookies made with Bread Flour! .
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. .
Can you use bread flour for cookies?Bread Flour vs. All-Purpose Flour.There are numerous different types of flour, including whole-wheat flour, enriched flour, all-purpose flour, bread flour, pastry flour, self-rising flour and cake flour.According to Kansas State University, different types of wheat are milled to make these different types of flour.Both hard and soft types of wheat are used to make flour.The middle layer, or endosperm, contains carbohydrates, protein and some B vitamins.Bread flour typically contains a mix of hard wheats that are high in protein.Bob's Red Mill, another flour brand, also says that their bread flour has a higher protein content than their all-purpose flour.The higher protein content in bread flour allows loaves of bread to rise and maintain their shape; the lower protein in all-purpose flour creates "shorter" baked goods, so it's ideal for cookies, brownies and such.The differences in bread flour vs.
all-purpose flour for gluten-free mixes, again, depend on the brand.Using Bread Flour for Cookies.A recipe with more fat will produce flatter, more crispy cookies; less fat leads to "puffier" cookies. .
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. .
What's the Difference Between Bread Flour and All-Purpose Flour
Welcome to Effed It Up, a semi-regular column where you, the Basically reader, write us with stories of your...less-than-proud kitchen moments, and we try to figure out how to, you know, not do that again.All-Purpose (AP) Flour:.Standard AP flour is a white flour, meaning the wheat grains (called wheatberries) have been stripped of their bran and germ during processing and grinding, leaving just the starchy endosperm.The protein content of AP flours are standardized during processing to between 9% and 11%, depending on the brand and type of wheat used.Gluten gives baked goods structure—the more gluten, the “stronger” the flour.Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose, usually 11-13%.It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten.You can use bread flour in place of AP flour when you actually want a chewier result—in pizza dough, for instance—but you don't want to use it in place of cake or pastry flour, or in any baked goods that you want to be light and tender.Pastry flour has an even lower protein content than cake flour, clocking in around 8%, and is mostly used to make things like pie crusts, biscuits, and scones—anything where you want a tender, crumbly, or flaky texture. .
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.
Which Flour Is Best For Cookies?
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.What Does Flour Do In Cookies?Before we dive into the cookie science results let’s discuss what flour actually does for our cookies.Flour helps to provide structure to our cookies due to the protein, gluten, that is formed when the flour becomes hydrated.This means that the flour can be responsible for making our cookies: chewy, cakey, even dry and crumbly.Type Of Flour Used (different flours have different protein contains which means different amounts of gluten will be formed).Amount Of Flour Used – incorrect measuring can result in a cookie that is dry and crumbly vs. chewy and delicous.When it comes to perfect cookie baking, understanding gluten and how it’s formed is one step in the right direction of having cookie success in the kitchen.And the more gluten that is formed, the more structure your baked good will have.And different types of flour will have different protein contents.Which means the amount of gluten that forms will vary based on the type of flour that you choose to use.Bread flour is my go to flour if I want a chewy texture..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.You can try making your cake flour.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.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.We can pack different amounts of flour into the cup.But if you are using your dry measuring cups (I get it, I still do too) then remember these three things:.The flour can get packed down into the container while it sits.Which Flour Is Best For Cookies?Which flour is best is for your cookies.So here is what I did – I tested the same recipe (recipe is attached) of chocolate chip cookies.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.The bread flour gave it a little more structure due to the higher protein content.Just the way I like my cookies.Because cake flour has a lower protein content this cookie I found was a bit softer and more delicate.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.It also didn’t spread as much or have quite the same tenderness that the control recipe.More Flour.I added in an extra 1/2 cup of flour to the control recipe.Less Flour. .