My search for chewy cookies continues. Earlier I tried to:

• Remove the cookies while their centers are not quite cooked through.


• Substitute 1 to 3 tablespoons of liquid sweetener for an equal measure of sugar.


• Use egg yolks instead of whole eggs.


• Reduce the baking soda or baking powder slightly.


• Use tapioca flour

That didn't work all that well, though.

Now I'm glad to see the Washington Post tackle the tough issues: Tough Cookies
Science Tackles Baking Process To End Grumbles Over Crumbles, By Guy Gugliotta:

Also, noted Shirley Corriher, the Atlanta-based author of "Cookwise" and a former research biochemist at Vanderbilt University, "If you sprinkle some water on the flour first, you can make gluten before you add the shortening. With more gluten you can make a cookie so strong you can stand on it."

According to Mad Science Nation, I should also:

• Use all-purpose or even bread flour.


• Use brown sugar or honey.