/ck/ - Food & Cooking

>>20013495
Since this is cookies we're talking about, and not cake or bread you don't have to be so anal about flour brands.
King Arthur is the most consistently milled-by-spec product in most grocery stores but both their AP & Bread flours are much higher protein % than average, meaning, they will develop gluten quicker and can create a tougher cookie more easily if the dough is accidentally overmixed. I personally use a sack of Gold Medal bread flour that I bought when it was on sale and I cut it with either Swan's Down or Pillsbury Softasilk cake flour (whichever is cheapest at the time).