Hello!
I've been looking online for the perfect chocolate chip cookie recipe. One trick I found is to use bread flour instead of AP flour due to the higher gluten content.
I've seen on every baking recipe (except for bread) to stop mixing the ingredients to avoid developing the gluten thus getting a tough cookie/cake. So, since I only have AP flour right now, one question that popped into my mind is. If I want more gluten on my cookies can I mix the batter more?
Thanks! :)

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