Ran out of all-purpose flour and tried bread flour for cookies instead

My regular grocery store was out of AP flour last Tuesday so I grabbed bread flour for my chocolate chip cookie batch. The cookies came out way chewier and taller than usual, my family actually liked them more lol. Has anyone else swapped flours on purpose and found a surprise winner?

2 comments

2 Comments

rose_young1d ago

I did the same thing when I was out of AP flour during a snowstorm last winter. My snickerdoodles turned into these thick, puffy rounds that stayed soft for days. Nobody complained, they just asked why I hadn't done it sooner. Now I keep a bag of bread flour around just for cookies.

ward.piper20h ago

Bought bread flour by accident once and used it for oatmeal raisin cookies. They came out super thick and almost cakey on the inside but with a nice crisp edge. My husband said they were the best batch I ever made and now I actually have to use bread flour every time or he complains they're not the same. It's wild how a small swap like that changes the texture so much. I mean the higher protein content just gives them so much more structure. I don't think I'll ever go back to AP for cookies honestly.