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Chocolate chip cookies--two flours

garyknight's picture

My new favorite chocolate chip cookie recipe comes from an article written by David Leite at the New York Times.  The recipe calls for a mix of cake flour and bread flour.  I don't really want to mess with a good thing, but I'm wondering what difference substituting all purpose flour for the cake and bread flours will make in the final result?

A note for the questioner looking for chewy chocolate chip cookies; the NYT recipe, which also calls for holding the dough for 24-36 hours before baking, might be just the thing you're looking for.  Another idea would be to try some of the recipes that call for ground oatmeal, which also makes a chewy cookie.


ADodge's picture

(post #67367, reply #1 of 1)

Hi Gary,
I'll agree with you about not messing with a good thing!! That said, if you feel like experimenting, you can certainly try out AP for the cake and bread flour.
I'm not familiar with the recipe so I'll simply pass along a bit of info and a few suggestions.
I suspect the author is combining cake and bread flour (low and high protein content respectively) to create a softer flour and therefore a more delicate finished texture. Does the author use equal amounts of both flours? If so, you might want to begin your experiments with Gold Medal as it has a lower protein content amongst the AP's. For this recipe, I'd avoid King Arthur as it has a higher protein content making it closer to a bread flour and thus making a sturdier cookie texture.
Also.. keep in mind that AP and bread flour generally weigh a bit more than cake: According to me and FC, 1 cup of AP or bread flour = 4.5 ounces and 1 cup cake flour = 4 ounces. If you're not a 'scale guy' be sure to use a light hand along with the spoon and level measuring method.
Let me know if you have any questions!