Baking cookies but wondering if you can use bread flour instead of all-purpose flour?
The answer is yes, you can use bread flour for cookies, but there are a few things you need to know before you start baking.
With its higher protein content, bread flour can produce more gluten in cookie dough, resulting in chewier and denser cookies than all-purpose flour. But if you prefer a softer, cake-like texture, all-purpose flour may be a better option for your recipe.
In this article, we’ll explore the pros and cons of using bread flour for cookies, as well as tips and tricks for achieving the perfect texture and flavor.
Whether you’re a seasoned baker or a beginner, this guide will help you make the best cookies with bread flour.
What is Bread Flour?
If you’ve ever baked bread, you may have noticed that some recipes call for bread flour instead of all-purpose flour. Bread flour is a type of flour that is particularly designed for making bread. The thing that sets it apart from all-purpose flour is its high protein content, which makes it more robust and elastic. The protein in bread flour, called gluten, forms a network of strands that gives bread its texture and chewiness.
Bread flour is produced from hard wheat, which contains more protein than the soft wheat used to make all-purpose flour. Depending on the brand, the protein content of bread flour can range from 11.5% to 13.5%, while all-purpose flour usually contains 8-11% protein. The high protein content of bread flour makes it perfect for recipes that require a sturdy and elastic dough, such as bread, pizza dough, and bagels.
Aside from bread and similar recipes, bread flour is also often used in recipes that require a chewy texture, such as some types of cookies. Although all-purpose flour can be used in most cookie recipes, using bread flour can result in a denser and chewier cookie. However, it’s crucial to use the right amount and follow the recipe carefully as using too much bread flour can lead to a cookie that is too dense or tough.
|High (11.5% – 13.5%)
|Low to Medium (8% – 11%)
|Type of Wheat
|Robust and Elastic
|Ideal for Recipes
|Bread, Pizza Dough, Bagels
|Most Baked Goods
|Usage in Cookies
|Can be used for denser and chewier cookies
|Can be used but requires careful recipe adjustment
|Too much use can result in dense or tough texture
|Not ideal for recipes that require elasticity and chewiness
Can You Use Bread Flour for Cookies?
Yes, it’s definitely possible to use bread flour in cookies, but it’s important to keep in mind that the texture of your cookies may be impacted by the substitution.
Advantages of Using Bread Flour in Cookie Recipes
- Contains more protein than all-purpose flour. Bread flour typically contains between 11.5% to 13.5% protein, whereas all-purpose flour typically contains between 8% to 11% protein. The extra protein in bread flour leads to more gluten formation, resulting in a chewier texture for your cookies.
- Creates more gluten, which results in a chewier texture. The protein in bread flour, specifically gluten, forms a network of strands that gives bread its structure and chewiness. When used in cookies, this same effect creates a satisfyingly chewy texture.
- Has a higher liquid absorption rate, which keeps cookies moist. Bread flour’s higher liquid absorption rate means it can retain more moisture, keeping your cookies soft and fresh for longer.
Downsides of Using Bread Flour in Cookie Recipes
- Can make cookies denser and heavier. Bread flour’s high protein content and gluten formation can make your cookies more dense and heavy than if you were to use all-purpose flour. If you prefer lighter, airier cookies, bread flour might not be the best choice.
- May result in a “bready” flavor that some people may not prefer. Bread flour has a distinct bready flavor that can overpower other flavors in your cookie recipe. If you’re looking for a more neutral flavor in your cookies, you might want to stick with all-purpose flour.
|Advantages of Bread Flour
|Downsides of Bread Flour
|Higher protein content (11.5% – 13.5%) leads to chewier texture
|Can make cookies denser and heavier
|Creates a satisfyingly chewy texture
|May result in a “bready” flavor
|Can retain more moisture, keeping cookies soft and fresh
|Denser and heavier texture
|Distinct bready flavor that can overpower other flavors
Tips for Using Bread Flour in Cookie Recipes
If you do decide to use bread flour in your cookie recipes, here are some tips to help you get the best results:
- Use bread flour in recipes that call for a small amount of flour, such as shortbread or sugar cookies. This will help to minimize the denseness that bread flour can create.
- Blending bread flour with all-purpose flour for your cookies can create a well-balanced texture and flavor.
- Be sure to measure your flour accurately. Bread flour is denser than all-purpose flour, so you’ll need to use less of it to achieve the same amount of flour. Use a kitchen scale if possible to ensure accuracy.
- If your dough is too dry after adding the bread flour, you can add a bit of extra liquid to help it come together. Start with a teaspoon or two and work your way up as needed.
|Tips for Using Bread Flour in Cookies
|Use in recipes that call for a small amount of flour
|Blending with all-purpose flour can create a well-balanced texture and flavor
|Use a kitchen scale for accurate measurement
|Add extra liquid if dough is too dry
How to Substitute Bread Flour for All-Purpose Flour in Cookie Recipes
If you’re thinking about using bread flour for your cookie recipe, it’s important to note that its higher protein content can impact the texture and structure of your cookies compared to all-purpose flour.
To ensure that your cookies turn out right, you will need to adjust the amount of flour you use.
To convert all-purpose flour to bread flour, you will need to add 2 tablespoons of bread flour for every cup of all-purpose flour.
For example, if your recipe calls for 2 cups of all-purpose flour, you will need to use 2 cups and 4 tablespoons of bread flour instead.
|1 cup + 2 tbsp
|2 cups + 4 tbsp
|3 cups + 6 tbsp
Adjusting the Recipe
Substituting bread flour for all-purpose flour may result in a chewier, more cake-like cookie rather than a crisp, snappy cookie.
To adjust the recipe, you can try reducing the amount of bread flour and increasing the amount of all-purpose flour.
For example, if your recipe calls for 2 cups of all-purpose flour, you can try using 1 ½ cups of bread flour and ½ cup of all-purpose flour instead. This will give your cookies a slightly more open texture and a bit more tenderness.
It is important to note that not all cookie recipes will work well with bread flour. If your recipe calls for a lot of butter or sugar, it may not be a good idea to use bread flour as it could result in a tough cookie.
|Adjusting Recipe for Bread Flour
|Substituting bread flour can result in a chewier, cake-like texture
|Reduce bread flour and increase all-purpose flour
|2 cups all-purpose flour -> 1 ½ cups bread flour + ½ cup all-purpose flour
|Slightly more open texture and more tenderness
|Not all recipes will work well with bread flour, especially those with a lot of butter or sugar
When you use bread flour for cookies, they turn out chewier because bread flour contains more protein than all-purpose flour. The protein in bread flour creates more gluten formation and higher liquid retention in the dough. This results in a denser and chewier texture, which some people prefer in their cookies.
What Other Types of Flour Can Be Used for Baking Besides All-Purpose Flour?
There are several types of flour that you could use for cookies, including all-purpose flour, pastry flour, cake flour, and self-rising flour. All-purpose flour is the most common type of flour used in cookie recipes, but you can experiment with other types of flour to achieve different textures and flavors.
What Flour Do Professional Bakers Use for Cookies?
Professional bakers typically use a combination of all-purpose flour and cake flour to achieve the perfect texture for their cookies. The combination of these two flours results in a tender and delicate crumb, while still providing enough structure to hold the cookie together.
Does the Type of Flour Matter in Cookies?
Yes, the choice of flour can significantly affect the outcome of your cookies. All-purpose flour is the most versatile type of flour and can be used in most cookie recipes, but other types of flour can be used to achieve different textures and flavors. For example, cake flour will result in a lighter and more delicate cookie, while bread flour will result in a denser and chewier cookie.
What is the Best Flour for Chewy Cookies?
If you prefer chewy cookies, then bread flour is the best type of flour to use. The higher protein content in bread flour creates more gluten formation and higher liquid retention in the dough, resulting in a denser and chewier texture. However, if you want a more tender and delicate cookie, then cake flour or a combination of all-purpose flour and cake flour would be a better choice.
Hey there, I’m Melody! I’m a lifelong foodie and love talking about it to anyone who’s willing to listen (or read!) about my opinions. My favorite pastimes include cooking, eating my cooking and thinking about what I’m going to make next!