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.
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