As we've noted in this post here, bread flour has more gluten-forming protein than all-purpose flour does. If you choose to use it in recipes, your final product will be chewier and crispier rather than soft and tender. If you're okay with making cookies that have a chewier texture, then you're welcome to give it a try. You can also consider using a cookie recipe that's designed to work well with bread flour, like our Buttery Snickerdoodle Cookies or our Vanilla White Chocolate Drops. Happy baking! Kye@KAF

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