What Happens If You Use Bread Flour In Cookies
- November 20, 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. .
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. .
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! .
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. .
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. .
Can You Use Bread Flour for Cookies?
Want to know what would happen if you swap out some of that bread flour you’ve found for your chocolate chip cookies?In this guide, we’re breaking down everything you need to know about using bread flour in cookies, including whether you should use bread flour when baking cookies, what will happen if you do, and ideas to make sure that it goes well and doesn’t end up in a ruined batch.Keep in mind that while baking is more of a science than an art at times, the exact outcomes do rely on your oven, cooking times, and the actual recipe you’re used, so roll up your sleeves, grab your bag of bread flour, and get ready to learn a little and have some fun!GET A FREE COOKIE RECIPE BOOK & SECRET BAKING HACKS!Leave this field blank First Name E-Mail I consent to receive this recipe book and other e-mails from Into the Cookie Jar.However, if you are looking for a chewier cookie, adding bread flour can be a great idea (but make sure to follow our instructions below).There is a spectrum, however, because obviously the word “chewy” and “tough” don’t mean the same thing.These cookies are formulated with different ratios than a cook that calls for all-purpose flour and he’s already made adjustments to the other ingredients to account for this, so this can be a great option instead of trying to adapt an existing recipe. .
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. .
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! .
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.