Hi there, Karen! While mixing is what develops more or less gluten structure, over-mixing won't create the same texture that using bread flour does in a baked good. The difference between all-purpose and bread flour is the gluten-forming protein content that they each have so the amount of mixing can't change the make-up of the flour. You can change the texture of your cookies by adjusting other ingredients though! Check out our Cookie Chemistry blog article. We hope this can help and happy baking! 

• Reply