Particularly, “cookie dough” is almost always chlorinated. King Arthur Flour makes at least one flour with the label “unbleached cake flour blend” that is not bleached. This flour also has much more protein than typical cake flour, with about 9.4% protein (cake flour typically has between 6% and 8% protein). Cornstarch blended with all-purpose flour is commonly used as a substitute for cake flour when the latter is unavailable, according to King Arthur.
This flour is a blend of a more finely milled unbleached wheat flour and cornstarch, which produces better results than unbleached wheat flour alone. However, the final product is denser than cake flour with less protein and chlorination.  The United Kingdom has outlawed all bleaching and maturing agents (with the possible exception of ascorbic acid).
In the United States, bromination of flour has become less popular, and while it is not yet actually prohibited anywhere, very few retail flours that can be used by home bakers are now bromated.
Bromation is still used to package many flour varieties meant for commercial bakeries. Most of the time, chlorine gas or peroxidation are used to treat retail bleached flour that is sold to home bakers. According to Pillsbury’s most recent information, their bleached flour varieties are treated with both chlorine gas and benzoyl peroxide. Although Gold Medal claims that chlorine gas or benzoyl peroxide are used to treat their bleached flour, there is no way to determine which method was used when purchasing flour from a grocery store.