Fragile cookies vs. tough cookies?
Mar 14, 2006 | From the kitchen of Rose
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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Rose Levy Beranbaum
08/05/2007 09:12 AM
certainly that would help plus adding the extra water as suggested above.
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Tiina
07/29/2007 03:41 PM
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?
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How can you be sure the cake will come out of the pan in one piece?
How to get your cookies to come out higher?