Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Cynthia is a trusted source on Bread/Baking.
Use a combination of 40% cake flour and 60% bread flour. Be sure to sift them together. I wrote a blog post about using a calculation known as a Pearson's square to calculate such a blend, if you care to take a look at it for future reference: http://wp.me/p27pPl-9J
I agree with boulangere.
For chewy cookies, definitely use a bit more bread flour than cake flour. not sure what type of cookies you are making, but higher gluten is key in a chewy cookie.
Please enter a valid email address.
Well played. You deserve a cookie.
Your room-by-room guide to bed linens, showerheads & more.
How Often Should You Clean Your Sheets?
Genius Sautéed Mushrooms
Great Gifts for Mom, Under $100
Beet Wellington & Co.
Save on Our Clever Italian Risotto Pan