Medium
American
Brown Butter Chocolate Chip Cookies
Browned butter, chopped chocolate, and a rest in the fridge that does more than any ingredient.
Ingredient
All-purpose flour
Plain flour sits in the middle of the protein range — enough gluten for a pastry to hold, not enough for a loaf to rise properly. Measuring it by volume is the single largest source of error in home baking; a cup can vary by 20% depending on how it is scooped.
- Sourcing
- British plain flour is roughly equivalent to American all-purpose, though slightly lower in protein. Weigh rather than scoop wherever a recipe gives grams.
- Varieties
- Plain/all-purpose, Self-raising, Type 00, Wholemeal, Spelt
- Quality cues
- Should smell faintly sweet. Musty or sour smells mean the wheat oils have turned.
- Substitutions
- Bread flour (chewier result), Self-raising flour (omit the raising agents)
- Storage
- Airtight in a cool cupboard. Freezing a new bag for 48 hours kills any weevil eggs, which is worth doing if you have had them before.
- Shelf life
- 6-12 months; wholemeal 3 months, or a year frozen
Nutrition
Per 100 g
- Calories
- 364 kcal
- Protein
- 10.3 g
- Fat
- 1 g
- Carbs
- 76.3 g
- Fibre
- 2.7 g
- Sugars
- 0.3 g
- Sodium
- 2 mg
From USDA FoodData Central (#169761). Raw, edible portion.
Cook with it
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