We are happy to hear you've experienced cookie success with our bread flour! The white whole wheat and bread flour both tend to need about 2 teaspoons of additional liquid for every cup of flour used if the recipe is originally written for all purpose flour. Try using the same amount of liquid in your recipe with the white whole wheat flour, or you could even use half and half, bread flour and white whole wheat. See if this brings you to cookie nirvana! Kye@KAF

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