What Flour To Use For Cookies
Most people, including me, will usually reach for all purpose flour (plain flour). There is nothing wrong with that and plain flour makes delicious cookies.
But, do you only have to limit yourself to one type of flour? Can you make cookies with bread flour, for instance?
Changing the flour you use when making cookies could really improve the quality and texture of your cookie, so let’s take a look at what flour to use for cookies!
What does flour do in cookies?
Cookies sound so simple to make, but when they come out flat, hard, too crispy or too cakey, what’s the beef?
It’s no secret that cookies can have a mind of their own and can come out of the oven completely different to what you envisioned.
Baking cookies involve a bit of science and some background knowledge. It’s not as easy as just following a recipe and hoping for the best.
I followed cookie recipes for years and most of the time, my cookies would come out too thin, too crisp and would spread out far too much.
I am a chucky, soft in the middle, crisp on the outside cookie kind of gal, so you can imagine my disappointment when I am met with the thinnest, ugliest cookies.
When I started playing around with ingredients, I realised how much of a difference flour can make.
Flour plays a huge role in cookies. It gives cookies their structure and texture. Flour can determine whether your cookies come out chewy, crispy, soft or cakey.
What differentiates flours to one another is the amount of protein they contain and how much gluten they produce.
The more protein in the flour, the more gluten it will produce and the chewier your cookie will be.
On the other hand, a flour that has low protein content will produce less amount of gluten and will make for a softer and delicate cookie.