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
T55 is the simplest option. Thickness also depends on chilling time, portion size and baking.
It can give a firmer chew if overbaked. Resting the dough and baking a little less helps a lot.
Yes. It’s a good way to fine-tune delicacy (T45) while keeping structure (T55).