What will using bread flour do if used in making cookies?

Using bread flour in cookies will result in chewier and denser cookies compared to using all-purpose flour.

Here's why:

* Higher Protein Content: Bread flour has a higher protein content (around 12-14%) than all-purpose flour (around 10-12%). Protein develops gluten, which gives bread its chewy texture. This higher gluten content in bread flour will translate to tougher, chewier cookies.

* Increased Structure: The extra gluten will also create a more structured cookie, making it less likely to spread and giving it a slightly denser crumb.

However, using bread flour in cookies might not always be desirable.

* Toughness: If you prefer soft and delicate cookies, using bread flour will likely result in cookies that are too tough.

* Flattening: Bread flour's increased gluten development may make your cookies flatten more than you like during baking.

If you choose to use bread flour in cookies, keep the following tips in mind:

* Reduce the amount of flour: Start by using slightly less bread flour than the recipe calls for all-purpose flour.

* Adjust the baking time: Your cookies may need a slightly shorter baking time, as they'll brown faster due to their denser texture.

* Experiment: It's always best to experiment and see what works best for your taste preferences.

Overall, while using bread flour for cookies can create a chewier and denser texture, it may not be suitable for all types of cookies. Consider your desired texture and adjust accordingly.