Better Living Through Chemistry: Baking Cookies

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They must be down. I didn't know. Sorry. It was a link that beautifully explained how different ingredients affect the chewiness, puffiness or thinness of cookies.
 
Shoot. I can't the link to work, either. Oh well, this is when it's handy to have a pastry chef in the family. My SIL is the executive pastry chef for the Fairmont in San Francisco. But, I'll ask him a question and he'll give me such a detailed answer that's way beyond what I needed to know. :huh:
 
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