My aunt insisted I use cake flour for my chocolate chip cookies

She swore it would make them softer, but my batch last weekend came out flat and weirdly crumbly. I mean, I followed her tip exactly and they were basically inedible. Has anyone else had a specific piece of baking advice totally backfire on them?

2 comments

2 Comments

ellis.charles1d ago

Cake flour has way less protein than all purpose, so it barely develops any gluten. That's why they fell apart. Did you adjust anything else in the recipe, like the amount of baking powder or soda? Swapping flours without changing the leavener is a guaranteed fail.

felix_jones1d ago

My buddy Mark tried to make banana bread with cake flour last month. He used the same baking soda amount from his all-purpose recipe. The whole thing came out super crumbly, like it was made of sand. He had to eat it with a spoon.