ANSWERS: 1
  • A high protein flour would make your cookies very crisp and dry. So a low protein, cake flour would not soak up much water and let the water steam up the cookies making them very puffy. The extra acidity of cake flour would make them set faster and spread less. SO you wqould get tender, puffed cookies. The cookies would also be lighter in color when done, so don't over bake.

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