What type of flour should be used when preparing cookies from scratch?

When preparing cookies from scratch, the most suitable type of flour to use is all-purpose flour. All-purpose flour is versatile and balanced in protein content, which allows for a desirable texture in cookies—keeping them chewy on the inside while providing a lightly crisp exterior when baked. This type of flour is specifically designed to work well in a variety of baked goods, including cookies, cakes, and pastries, making it ideal for recipes that do not require specific properties from the flour.

While other types of flour are available, they either serve distinct purposes or impart different characteristics to the finished product. For example, whole wheat flour has a higher protein content and a denser texture, which can result in heavier, denser cookies. Self-rising flour contains baking powder and salt, which could alter the intended leavening and taste profile of the cookies. General purpose wheat flour is less common in modern terminology but would refer to flours that are also not specifically optimized for cookie-making.

Thus, for preparing cookies from scratch, all-purpose flour is the optimal choice as it provides the right balance of strength and tenderness suited for cookie recipes.