1/2 c cake flour? This question, I see came up before, but never got answered. Any chance anyone can clear this up?

It seems like way too little flour for the cookies, and there were comments suggesting the batter was way too liquidy, producing non-cookie-like results. I was wondering whether there was a mistake in the recipe, but the column HLA points to suggests there may not be. (I do strive for a day when my posts and questions here won't be typo-ridden ;)

It seems like way too little flour for the cookies, and there were comments suggesting the batter was way too liquidy, producing non-cookie-like results. I was wondering whether there was a mistake in the recipe, but the column HLA points to suggests there may not be. (I do strive for a day when my posts and questions here won't be typo-ridden ;)

Can you clarify your question? Are you unsure what cake flour is or why you'd use it in a cookie recipe?

The weeknights with Jenny column featured these cookies awhile back. Maybe some good information on them for you: http://food52.com/blog/390-two-chocolate-cookies