>Alton Brown did a fascinating show on chocolate chip cookies some time
>back. He varied the recipe to change the texture of the cookies. He
>changed type of flour, fat, leavening and cooking method.
>Unfortunately, the following gives only the final recipes, not the
>explanation:
>
>http://www.foodnetwork.com/good-eats...r-marsha/index.
>html
>
>If you are interested in practical food science, this would be a good
>show to catch.

I've tried a few times to do Alton's cookie recipes but without success.
They turn out roughly the same. Especially, since this is what I wanted,
the chewy aren't very chewy.
I don't know if its the recipe(s) or just me. There are several
variables assumed and not mentioned (at least for cookie newbies), such
as how long to cream the butter & sugar together. I've tried both
extremes; about a minute and for over five minutes. Longer creaming
seems to make fluffy but I don't really want puffy.

Anybody on here tried his cookie recipes and gotten different results?