Final answer:
Cake flour is not recommended for making most cookies because it contains lower protein content, reducing gluten formation and leading to a softer texture.
Step-by-step explanation:
Cake flour is not recommended for making most cookies because it contains low protein content, which reduces the gluten formation in the dough.
Gluten is a protein that gives structure and elasticity to baked goods. In cookies, a higher gluten formation would result in a chewy or tough texture, which is not desired in most cookie recipes.
Using all-purpose flour or bread flour, which have higher protein content, would be more suitable for making cookies as they promote better gluten formation, resulting in cookies that are softer and more tender.