yes bread flour. Something about the protein content I think? I can’t remember the exact reason, but I know it helps get the thick, chewy texture. That being said, I don’t think it would totally ruin them to use all purpose flour. I’d say give it a try and see how they turn out. It certainly won’t affect the taste. 🙂

I’m so glad you were able to get enough good cookies for the party! Thanks for the update and I’m glad it worked out, even if it wasn’t ideal. 🙂

Hi Julie. Sorry these didn’t turn out! I just compared the recipe to the blog where I originally got it from to make sure I had the ingredients right and it looks correct. I notice that the original blogger did add an extra 1/4 cup of flour after further testing, which I think is a good idea. (I’ll update my recipe as well). That would cause the cookies to be a little thicker, which might result in a slightly longer cooking time. My first thought would be to make sure your oven temperature is correct, and if you think it is, to then try a baking time in between 5 minutes and 11 minutes. If they weren’t coming off the pan at 5 minutes, they might not have been completely baked. If you want to talk through what could have gone wrong, feel free to email me at whatmegansmaking[at]gmail[dot]com and we can try to figure it out. Sorry you have to find a different recipe!