Chewy Cookies

"Live in the sunshine,
swim the sea,
drink the wild air."
~Ralph Waldo Emerson

Revamped Upgraded my ridiculously FLAT, CRUNCHY Tollhouse cookies to a chewier version using tips from Alton Brown's Good Eats. He altered the beloved tollhouse recipe by changing the ratio of white to brown sugar, deleting an egg white, etc. Interesting logic behind the changes. I used all purpose unbleached flour instead of the bread flour, but otherwise followed the recipe. Super yummy.

UPDATE

The girls and I made 2 more batches of altered Tollhouse cookies. The first batch, we followed the chewy recipe from Alton Brown's site (linked above) with bread flour. The second batch, we used cake flour and substituted 1.5 tsp baking powder for the baking soda. The cookies made with cake flour were light and thin. Those made with bread flour were PERFECT.

Here's what I learned about flour: All Purpose flour, Bread Flour and Cake Flour. Growing up in Pennsylvania, we used all purpose flour for the cookies. But here in Texas, my cookies have been FLAT. The linked article describes that all purpose flour purchased in the southern US is DIFFERENT than the all purpose flour in the northern US. Thus in the southern states, you should use bread flour for cookies.