I want to make chewy chocolate chip cookies (the recipe on all recipes) I also looked at Alton Brown's chewy recipe which calls for bread flour. Well, in my attempt to be healthy, I used whole wheat flour, but it was WW pastry flour (I use it for muffins, etc with fabulous results). So now I'm worried the cookies will be too soft. Can I add a bit of vital wheat gluten to increase the gluten and make it more like AP or bread flour? If so, how much? 1tsp per cup?