Our eighth module in the Better Baking Academy with Bob’s Red Mill is about two things we know and love: chocolate chip cookies and the power of flour. Featuring recipes that make the most of Bob’s Red Mill Organic All-Purpose Flour, Artisan Bread Flour, Stone Ground Whole Wheat Flour, Cassava Flour, Super-Fine Blanched Almond Flour, and Semolina Flour, each recipe in this lesson yields distinct benefits in texture and taste while maintaining the simple pleasures of a great chocolate chip cookie. In addition to giving you a crash course in flour, this module gives you an in-depth look at cornerstone cookie techniques, like creaming butter and sugar, chopping chocolate, and properly scooping and portioning dough. We bring on Rebecca Firth of the blog DisplacedHousewife to talk flour, chocolate chip cookies, and more.  Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our chocolate chip cookie recipesPurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Artisan Bread FlourPurchase Bob’s Red Mill Stone Ground Whole Wheat FlourPurchase Bob’s Red Mill Cassava FlourPurchase Bob’s Red Mill Super-Fine Blanched Almond FlourPurchase Bob’s Red Mill Semolina FlourGet Rebecca’s Toasted Oat Chocolate Chip Cookies recipe  Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Rebecca on Instagram: @displacedhousewife Follow Bob’s Red Mill on Instagram: @bobsredmill 

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