I have a box of "Softasilk" cake flour that I bought for a special recipe, and that I'd like to use up. Can I use it in my toll-house cookie recipe, in place of the all-purpose flour called for on the chip bag? If so, will there be a change in texture, etc.?
While I'm on the topic, I'm contemplating a butter-shortening combo. I find that butter only makes the cookies too crisp, while shortening alone makes them too chewy. Any opinions?