4. BREAD FLOUR
If you like a chewier cookie, this is a swap you might want to try! Bread flour creates more gluten, which results in a chewier cookie. It also is able to absorb more liquid and keep more moisture in the cookie… so, chewier, cakier cookie! The edges still have a little bit of crispness, and the flavor is almost identical to the control. (If you want a really chewy cookie, try a combination of melted butter and bread flour.)
Many bakers swear by this next swap. Did it pass our test?