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« How to get your cookies to come out higher? | Main | How can you be sure the cake will come out of the pan in one piece? »
For fragile cookies use low protein flour and high fat, For chewier cookies, use higher protein flour such as unbleached all purpose or bread flour with a little water added before the fat to develop gluten.
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Comments
certainly that would help plus adding the extra water as suggested above.
Reply to this Posted by: Rose Levy Beranbaum | August 5, 2007 9:12 AM #
I love chewy cookies, but if I use higher protein flour won't this cause the cookies to also come out flat? Call me picky, but I would also like my cookies to be a bit puffy. Is this possible if I use egg with an acidic ingredient and chill the dough well before baking?
Reply to this Posted by: Tiina | July 29, 2007 3:41 PM #