HOME > Chowhound > Home Cooking >

Discussion

Cake flour in cookies??

  • l
  • 9

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?

TIA!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. There's no reason not to use the butter-shortening combo. Some cooks swear that it give you the best of both worlds.

    The main thing I would say about using cake flour is that the texture of the cookies will likely be much more delicate. Whether or not that's a good thing is, I guess, up to you.

    2 Replies
    1. re: Colleen

      The Nestle baking site on the web has a list of tips which provides information on all different variations on their standard recipe and helpful cookie information in general--I also think cake flour makes the cookies too delicate and hard to handle--this is the link
      http://www.verybestbaking.com/help/ti...

      1. re: Colleen

        Forget the chocolate chip cookies and make a batch of shortbread.

      2. 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.

        1 Reply
        1. re: Lindsay B.

          I think it would be good for cookies like rollouts, sprits and maybe butter cookies, but I can see why the chocolate chip ones wouldnt work. The amount of baking powder in the cookies would probably be too much, I would think... But for unleavened cookies I bet it would be great. I kinda wonder if it could be mixed with all purpose flour if that didnt work? Hmmmm

        2. 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.

          1. The best chocolate chip cookie I've ever made - toll house cookies pale in comparison - used half cake flour and half all-purpose flour. And all butter. But I like a crispy, thick cookie and this fit the bill. so contrary to some of the other posts, at least try subbing half the AP with cake flour. Here's the link to the cookie recipe:

            http://www.nytimes.com/2008/07/09/din...

            1. It'll result in a puffy, cakey cookie. That's how Alton Brown makes his puffy chocolate chip cookies.

              http://www.foodnetwork.com/recipes/al...

              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.