Cookies by Anabelle W

Our cookies were made by altering the kind of flour. We exchanged all-purpose flour for cake flour, which contains less proteins. This allows less denaturing to occur and therefore the cookie is more chewy, though it retains a crispy outside. The dough for the cookies tasted much more sugary and the sweetness translated to the final product. The baked cookie with the cake flour was much sweeter than a normal chocolate chip cookie. I think because of this sugary taste, I favor the original recipe more. The normal Nestle Tollhouse recipe contains the perfect amount of savory and sweet which is my favorite combination.