So you can just buy any type of flour and get the same results no matter what you are intending to use it for, right?
WRONG! YOU ARE SO WRONG NICK FROM TWO WEEKS AGO!
That's what I wish I knew before restocking on flour. I was at my local Publix a couple of weeks ago and needed flour, so I thought I'd be thrifty and buy any ole flour that cost the least — but I ended up baking in obscurity for two straight weeks because of my error.
Let me be clear, there is nothing wrong with generic grocery store flour, but different flours have different applications.
Depending on what the protein level of the flour is, you could end up with a perfectly crispy and chewy cookie that is buttery and not too greasy OR a cookie that spreads beyond recognition, burns on the edges before the center is fully cooked, and leaks butter all over the place.
I ended up with the latter.
So I consulted some more experienced friends via Twitter and re-read some baking cookbooks I have lying around to discover the error of my ways. Buying a flour that didn't allow for the butter to absorb properly for a cookie ended up with sub-par results (even though they were both still delicious in their own right).
The biggest takeaways from the great cookie debacle of 2020 were to get the *right* all-purpose flour or else you won't get the results you are looking for.