Which flour for cookies: T45, T55, wholemeal… and the texture on the palate

Flour changes more than you might think: structure, chew, thickness and even how a cookie spreads. Here’s a clear guide to choosing between T45, T55 and wholemeal flour, depending on the result you’re looking for.

Simple rule: the finer the flour, the more tender and even the cookie. The more “whole” it is, the more pronounced the chew (and absorption may increase).

1) T45: thinner, more delicate cookies

T45 produces a very smooth, even texture. It works well if you like a more “melting” crumb, but it can also lead to cookies spreading more if the dough is too soft.

2) T55: the balance (most versatile)

T55 is a very reliable base: good structure, balanced texture, indulgent cookies with no surprises. It’s often the best choice for cookies that are soft in the centre.

3) Wholemeal flour: more flavour, more chew

It brings deeper, more distinctive flavours and a firmer chew. It can also absorb more moisture: resting the dough is important to stabilise the texture and avoid cookies that feel too “dry”.

Table: choosing based on the cookie you want

Goal Recommended flour Practical tip Soft, well-balanced cookie T55 Control baking: remove when the centre is still soft Thinner, more delicate cookie T45 Chill the dough well to control spreading More flavourful cookie with strong chew Wholemeal (or a blend) Chill the dough + watch baking closely (avoid overbaking)

FAQ

Which flour for thick cookies?

T55 is the simplest option. Thickness also depends on chilling time, portion size and baking.

Does wholemeal flour make cookies drier?

It can give a firmer chew if overbaked. Resting the dough and baking a little less helps a lot.

Can T45 and T55 be mixed?

Yes. It’s a good way to fine-tune delicacy (T45) while keeping structure (T55).