I love KA dearly...I do, but for cc cookies, bread flour is the way to go. I have tried my culinary school recipe (all bread flour) against the cc recipe in The Bakers Companion and the KAF recipe didn't work so well. It may be partly due to the type of chips used. I used chunks and they held better, probably because of the gluten content? There may be any number of variables that influrence the final cookie, not just one ingredient. Our recipes are balanced for our flours. The NYT's recipe is balanced for it's blend of flours, cake and bread. With cookies, I think, gluten content is secondary to the flour's ability to absorb the moisture released from the fats, eggs, and sweeteners during baking. Good luck as you continue your tests for the ideal CCC. Frank @ KAF.

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