Using vital wheat gluten to increase protein in flour?
I want to make chewy chocolate chip cookies (the recipe on all recipes) I also looked at Alton Brown's chewy recipe which calls for bread flour. Well, in my attempt to be healthy, I used whole wheat flour, but it was WW pastry flour (I use it for muffins, etc with fabulous results). So now I'm worried the cookies will be too soft. Can I add a bit of vital wheat gluten to increase the gluten and make it more like AP or bread flour? If so, how much? 1tsp per cup?
I am not a cookie baker, but when I make bread with low gluten flours, I add a tablespoon per cup of flour and the increased gluten is distinctive. Why a tablespoon? Cause I tried it once, and it worked really well.
You might consider calling King Arthur flour [or searching their website] for a more specific ratio for cookies.