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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 recipes Purchase Bob’s Red Mill Organic All-Purpose Flour Purchase Bob’s Red Mill Artisan Bread Flour Purchase Bob’s Red Mill Stone Ground Whole Wheat Flour Purchase Bob’s Red Mill Cassava Flour Purchase Bob’s Red Mill Super-Fine Blanched Almond Flour Purchase Bob’s Red Mill Semolina Flour Get Rebecca’s Toasted Oat Chocolate Chip Cookies recipe    Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Rebecca on Instagram: @displacedhousewife Follow Bob’s Red Mill on Instagram: @bobsredmill