I have a box of “Softasilk” cake flour that I bought for a special recipe, and that I’d like to use up. Can I use it in my toll-house cookie recipe, in place of the all-purpose flour called for on the chip bag? If so, will there be a change in texture, etc.?
While I’m on the topic, I’m contemplating a butter-shortening combo. I find that butter only makes the cookies too crisp, while shortening alone makes them too chewy. Any opinions?
I used cake flour in Toll House-style cookies once, and I will never do it again. The cookies puffed up like marshmallows in the microwave, then collapsed and spread out all over the baking sheet. They had a fine crumb that rapidly hardened. I was hoping they’d at least stay soft, but they became instantly stale and hard. They were toothbreakers before my partner got home from work.
The butter/shortening combo is good. Some people love the taste of butter so much that they aren’t willing to sacrifice any flavor for the textural advantages of shortening. I’m not one of those people.
Like others have suggested, don’t do it, the texture will be all wrong. You’d be better off going in the other direction and using bread flour. Can you just make cake (or if you want something more cookie-like, maybe something like whoopie pies or black and white cookies)? Or give the cake flour to somebody who likes to make cake.
It’ll result in a puffy, cakey cookie. That’s how Alton Brown makes his puffy chocolate chip cookies.
Personally, I like my cookies with a little more chew and the buttery taste of all butter, not the coat your mouth feel of shortening.
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