Bread flour vs. cake flour in cookies?

the differance in the two is the gluten.. cake flour has less than bread flour .. gluten is what makes it bond together so that it takes shap ... if you like light and delicate cookies use cake flour if you like more bite to your cookie use the bread flour just dont mix it too much bc it will stiffin up on you and turn to a rock.

Bread Flour For Cookies

You don't have to use either, you could use both. AP flour is basically equal parts by weight of cake flour and bread flour combined. If you're most comfortable using AP flour to make cookies, I say combine the two. Otherwise I would use the bread flour. I'm not sure cake flour can hold together well enough for cookies. I know bread flour can for sure, but the cookies may be a little tough.

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Cake flour is made from winter wheat that is harvested in the spring; all purpose is made from standard wheat. Cakes made with cake flour will be fluffier and finer - you need to use 1 cup + 2 Tbs. of cake flour for each 1 cup of all-purpose. Since you're making cupcakes, which by nature are going to fluffier than if made in a cake pan, I'd stick with the all-purpose. Otherwise you're likely to end up with a cupcake that's way too fluffy and delicate to hold its shape. On the point of flavor, they really don't taste particularly different; it's primarily a texture thing.

I use AP flour most of the time but I saw a special on the food network on Mrs. Fields Cookies. They use a high protein flour (bread)

It doesn't make a huge difference. I've had cookies made with cake mix and they were really good. Perhaps that means cake flour is the better choice. See my sources. The article there is interesting and discusses some of this.

you should use cake flour it'll probably be better