The chocolate chip cookie throwdown continues. This recipe calls for cake flour (low protein, adds tenderness) and bread flour (high protein, adds chewiness). My thoughts were, wouldn't all-purpose flour make more sense since it's right in the middle? Well, this recipe is based off Jacques Torres' recipe. He must know what he's doing, so I'm looking forward to the results. I used the same chocolate (milk and bittersweet) and walnuts as the recipe yesterday so I can focus mainly on the texture of the cookie itself after it's baked. The 24-36 hours of resting time this dough has to do in the fridge is supposedly going to do wonders for the flavor. We'll see.. !
