This recipe uses cake flour instead of plain flour. Quoting from seriouseats.com
MORE BREAD FLOUR = CHEWIER COOKIES, MORE CAKE FLOUR = SOFTER COOKIES
The infamous Jacques Torres recipe from The New York Times calls for a mixture of low-protein cake flour and high-protein bread flour in an attempt to balance the two. I found that by working carefully with the ratio of other ingredients, you can get away with using regular old all-purpose flour with no problem.
Since flour provides the bulk of the structure in a cookie, the amount you use can alter the texture of the cookie. A small amount of flour compared to butter (a ratio of 1 to 1 or less) will give you cookies that spread out into a wafer-like lace cookie. Extra flour (a ratio of 1.3 to 1 or higher) will give you cookies that barely spread at all as they bake, with centers that stay dense and dough-like, even after being almost fully cooked.
This may be a good thing for some folks, but I like my cookies to have a nice balance between the two. I settled on a ratio of 10 ounces flour to 8 ounces of butter.
Using cake flour in this recipe gives the cookie a cakey texture, good if you like it but not for me. It felt … cakey, that is, not crispy as if I had store the cookies for quite a while.
I have reduced the quantity of peanut butter from 60g to slightly less than 50g and sugar from 80g to 60g. I set the dough aside in the refrigerature for half an hour even though it was not in the original recipe because the dough is a bit too gooey to handle. The egg I used is slightly bigger, so I decided to reduce the quantity of the peanut butter to compensate. How much peanut butter to put also depends on the texture of the peanut butter, I am using Skippy peanut butter.
- 60g unsalted butter, room temperature
- 50g peanut butter
- 60g sugar
- 1 small egg (40g)
- 120g cake flour
- Pre-heat oven at 180C.
- In a mixing bowl, whisk the butter, peanut butter and sugar. Mix well. Add in the egg, whisk until well combined.
- In the same bowl, add in the cake flour and combine to form a dough. Do not overmix. Chill the dough in the refrigerator for at least half an hour.
- Roll the dough into 2-cm balls, about 12g each, and place them on a lined baking tray.
- The recipe suggested to place a baking paper at the bottom of a disposeable cup and press down on the ball to flatten it. You can use a cookie cutter or fork to make pattern on the dough. Bake at 180C for 12 minutes (original recipe suggests 10 minutes), turn off the oven and leave it in the oven for another 5 minutes.