Fragile cookies vs. tough cookies?
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 #