Baking Crispy/Crunchy Cookies
What makes for a crunchy cookie recipe? I'm thinking it's a more butter/less flour thing on top of baking them a bit longer, but really have no idea.
Any help would be greatly appreciated!
I seem to remember it depends on the type and quantity of sugar - ie, white vs. brown, etc. But I couldn't tell you the specifics.
In additon to the butter, it's also the sugar... all brown sugar will create a chewier cookie, and all white sugar will create a crispier cookie. I prefer them chewy, so the recipes I often go to use all or a lot of brown sugar and also call for melting the butter. Using room temperature butter will make for crispier cookies. Here's the link to that Alton Brown show where he did the three types: http://www.foodnetwork.com/food/show_...