The Unconventional Flour Alton Brown Uses For Chocolate Chip Cookies – Tasting Table

When it comes to taking the classic chocolate chip cookie down a slightly different path, Alton Brown shows us just how delicious it can be to switch things up in his Food Network recipe, aptly named “The Chewy.” The recipe calls for 12 ounces of bread flour, which replaces the all-purpose flour that you most often find in chocolate chip cookie recipes. This swap is what adds the chewiness to Brown’s cookie and is the recipe’s namesake. It otherwise keeps with tried-and-true flavors of brown sugar, vanilla, and, of course, semi-sweet chocolate chips.

According to King Arthur Flour, bread flour won’t change the flavor of your cookie but adds a more bendy, chewy texture that is a favorite characteristic for many cookie connoisseurs. But what is the main difference that causes this discrepancy between flours? It really comes down to the amount of protein, and therefore, the level of elasticity and strength of the dough. Bread flour has around 13% protein, whereas all-purpose flour is closer to 12%. So when it comes time to find your next favorite cookie recipe, if you’re a fan of chewy cookies don’t be afraid to think outside the all-purpose flour box.