I usually buy the brand name all-purpose flour and my cookie dough comes out great, but on the last batch I bought store brand bleached flour and the dough came out VERY sticky and tasted like flour.

I though all-purpose was bleached flour. What's the difference between bleached and unbleached? Or do you think it was the fact I used store brand?

Also, the NFSC recipe calls for 2 cups of butter and 1 tsp. salt. Does that mean you use un-salted butter? I've used both before and they tasted the same, so I'm just wondering.

Thanks!

There is a difference between bleached and unbleached flour, I prefer unbleached.

Most every flour will have a slightly different moisture content, depending on how it is stored and how fresh it is.

The NFSC is moisture sensitive, but easily fixed. If it is sticky, add a bit more flour. If dry, add a few drops of liquid.

As for salted/unsalted, If the recipe contains salt, normally you should use unsalted butter. If all you have is salted butter, reduce the salt or even leave it out. There is no way to tell how much salt the butter has, and you don't want salty cookies.