All of us need support, and so do your cookies! Flour provides the basis of what your cookie is built on, therefore it's the reason behind the round shape and classic texture of a perfect cookie. If you can discover what kind of flour and how much of it to use, you're well on your way to making the ultimate chocolate chip cookie. Remember: use the classic Nestlé Toll House cookie formula as your base recipe.
A Note From Our Writer:
OK, this is a big one. I mean, flour is pretty much the backbone of a cookie! Some chefs claim you can significantly change the texture of a cookie by swapping all-purpose flour for something like bread or pastry, but I had never tried it myself! So I put five types (and combos) of flour to the test!
What We Learned: Unsurprisingly, the type of flour you use has a significant impact on not only the cookies' structure, but their flavor, color, and texture as well.
The Biggest Takeaways: When it comes to picking out which flour you should use to make your chocolate chip cookies, keep these things in mind:
1. Flour is flavor: And it's important to remember this as you consider which type you should be using. Whole wheat varieties lend a strong nutty flavor, while bleached AP varieties are rather mild.
2. There is such a thing as too chewy: And the 100% bread flour cookie is proof. It tasted artificially chewy and didn't have enough variation in texture to keep it interesting.
3. Skip the whole wheat flour: It's too strong of a flavor and adds a gritty texture to your cookie. We can see this working in some cookie recipes, but not for our purposes.
4. Using a combination of flours instead of just one gives you more control: Mixing high-protein flours (like bread) with low-protein flours (like cake or pastry) can help you achieve a texture you desire.