Prep
45m
Cook
15m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a medium size bowl, whisk together the flours, cornstarch, baking soda, and salt. Set aside.
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For
12
M
I
90
g
All-purpose flour
90
g
Bread flour
1
tsp
Cornstarch
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Per Serving
Calories
253kcal
Fat
13g
Saturates
7g
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If you do not have bread flour on hand, you can use an equal amount of all-purpose flour instead. Do not over-mix your cookie dough! I do not recommend skipping the chill time. Freezing the cookie dough ensures that they do not spread too much in the oven. Always lean toward slightly under-baking your cookies, as they will bake slightly more while they cool on the baking sheet. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven. The only downfall to using bread flour, is that the cookies do not stay soft for more than a day or so. To avoid this, you can store a piece of bread with the cookies to help them maintain their softness. Otherwise, freezing the cookie dough and baking one or two whenever you would like them is always great idea!
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Prep
45m
Cook
15m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a medium size bowl, whisk together the flours, cornstarch, baking soda, and salt. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
90
g
All-purpose flour
90
g
Bread flour
1
tsp
Cornstarch
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
253kcal
Fat
13g
Saturates
7g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you do not have bread flour on hand, you can use an equal amount of all-purpose flour instead. Do not over-mix your cookie dough! I do not recommend skipping the chill time. Freezing the cookie dough ensures that they do not spread too much in the oven. Always lean toward slightly under-baking your cookies, as they will bake slightly more while they cool on the baking sheet. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven. The only downfall to using bread flour, is that the cookies do not stay soft for more than a day or so. To avoid this, you can store a piece of bread with the cookies to help them maintain their softness. Otherwise, freezing the cookie dough and baking one or two whenever you would like them is always great idea!
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Made it?
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