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I have been doing some experimental baking, and am fond of the following cookie recipe. It's somewhere in the space of linear combinations of the Good Eats / Alton Brown "chewy cookies" and "brownies" recipes.
You will notice that it contains as much brown sugar as it does flour; the resulting cookies are quite sweet, but they don't taste like candy or anything. They are definitely much closer to good bakery cookies than the ones I started with (the Good Eats cookie recipe, which makes cookies that are much too cakey for my tastes.)
( Recipe )
The result is much less cakey than the Good Eats version. (The fact that I substituted AP for bread flour when making their version may make my evaluation unfair.) It's pretty chewy (in the gooey sense, like brownies, rather than the cakey sense), but still kind of weirdly fluffy. I haven't decided whether I like this better than the denser, brownie-like texture of what I think of as "commercial cookies", which is what I was aiming for.
You will notice that it contains as much brown sugar as it does flour; the resulting cookies are quite sweet, but they don't taste like candy or anything. They are definitely much closer to good bakery cookies than the ones I started with (the Good Eats cookie recipe, which makes cookies that are much too cakey for my tastes.)
( Recipe )
The result is much less cakey than the Good Eats version. (The fact that I substituted AP for bread flour when making their version may make my evaluation unfair.) It's pretty chewy (in the gooey sense, like brownies, rather than the cakey sense), but still kind of weirdly fluffy. I haven't decided whether I like this better than the denser, brownie-like texture of what I think of as "commercial cookies", which is what I was aiming for.
