Will cookies turn out the same if you use unbleached flour instead of all purpose bleached four?

While you can absolutely use unbleached flour in place of all-purpose bleached flour for cookies, it might result in a slightly different texture and appearance. Here's why:

* Bleaching process: Bleached flour has been treated with a chemical process to lighten its color and sometimes to improve its gluten development. This process can slightly weaken the gluten in the flour.

* Gluten content: Unbleached flour typically has a slightly higher gluten content than bleached flour, which means it can produce a slightly chewier texture.

* Color: Unbleached flour has a slightly more yellow hue, which can affect the cookie's appearance.

Here's how to adjust your recipe for using unbleached flour:

* Substitution: You can usually substitute unbleached flour for bleached flour in a 1:1 ratio.

* Moisture: Unbleached flour can sometimes absorb more moisture, so you might need to reduce the amount of liquid in your recipe by a tablespoon or two.

* Gluten development: If you're concerned about the chewiness, you might want to slightly decrease the mixing time to avoid over-developing the gluten.

Experiment and adjust:

* Taste and texture: The best way to know how the change will affect your cookies is to try it out. Taste and texture are subjective, so you might prefer the outcome with unbleached flour.

* Recipe testing: If you're baking for a special occasion or have a recipe you rely on, it's always a good idea to do a test batch with the unbleached flour first.

Ultimately, the difference in texture and color between cookies made with unbleached and bleached flour is often subtle. You may not even notice a difference, or you might find that you prefer the results with unbleached flour. It's worth experimenting to see what works best for you!