I like a chewy bread and chewy cookies. I have been trying to make chewy cookies based on Alton Brown's Chewy cookie recipe but if I alter the ingredients just a bit, more sugar, more butter, etc I always seem to loose the chewy part. He uses bread flour which adds more gluten and basically he melts the butter instead of the the usual creaming method. He claims that bread flour will absorb more liquid from the melted butter making more gluten.
I'm new here and I'm still at that stage where I'm excited by oven spring (despite my lack of pizza stone) so if this is something obvious, bear with me. In other words, I've only recently graduated from baking bricks ;).