I'm on a chewy kick.

This info about bread looks interesting. Too bad their links are screwed up. And why is chewiness necessarily a bad thing? The Quakers seem to feel too that if the "Loaf has a chewy texture", it's an error.

For brownies, chewiness is a question of flour and eggs. For cookies, it's a question of using more fat, brown sugar or honey, egg yolks instead of whole eggs, and slightly underbaking them. Meanwhile, maybe I should try these oatmeal raisin cookies. And tapioca flour is supposed impart a nice chewy taste to baked goods. And here are more cookie tips.