>>6296
Mmm not sure I follow your logic, what makes you think a drier dough would be less rubbery? Not taunting, there's not a straight, obvious answer, so you could suppose it goes either way, or has no effect, I'd just like to know the supposition chain for that conclusion. It's actually the opposite, more water means more vapor during baking, vapor that expands the bread and transmits better the heat, gelatinizing better the proteins, that's why you need additional vapor to bake a bread with a crunchy crust
In any case yes, kneading forces gluten into contact so it forms larger chains, cookie dough should be mixed lightly, you also don't wanna use yeast, but use baking powder or the cookie will be like a brick, the butter, or any fat, further prevents gluten development and makes it tasty