Can You Use Bread Flour for Cookie Recipes

The first time I asked myself, ” Can you use bread flour for cookie recipes, it wasn’t part of some grand baking plan. I was halfway through a weekend baking session, craving chocolate chip cookies, when I realized I was completely out of all-purpose flour. What did I have? A big bag of bread flour from my sourdough phase.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by adding ¾ cup (150 g) granulated sugar and ¾ cup (165 g) brown sugar to a large mixing bowl. Pour in ¾ cup (170 g) melted, cooled unsalted butter. Using a whisk or spatula, mix until the texture looks smooth, glossy, and slightly thick.

Step 2

Crack 1 large egg and add 1 extra egg yolk, both at room temperature, to the sugar and butter mixture. Pour in 1 teaspoon vanilla extract.

Step 3

In a separate bowl, add 2 ¼ cups (280 g) bread flour, ¾ teaspoon baking soda, and ¾ teaspoon fine sea salt. Whisk gently until everything is evenly distributed. This quick step ensures a consistent rise, balanced flavor, and even texture throughout the cookies.

Step 4

Gradually add the dry mixture into the wet ingredients, using a spatula to fold gently. At this stage, you are combining 2 ¼ cups (280 g) of bread flour, ¾ teaspoon of baking soda, and ¾ teaspoon of salt with the butter, sugar, and egg mixture.

Step 5

Fold in 1 ½ cups (255 g) of chocolate chips or chocolate chunks using a spatula. Gently distribute the chocolate throughout the dough so every scoop delivers rich flavor and even bites.

Step 6

Cover the finished cookie dough and place it in the refrigerator for 30 to 60 minutes. This resting time allows the 2 ¼ cups (280 g) bread flour to fully hydrate and relax, which is essential for controlled spread and perfect chew. Chilling also firms up the butter, helping the cookies hold their shape while baking.

↑Support creators by visiting their site 😊