What makes a cookie crunchy?
From a website whose URL I forgot to cut-and-paste...
Reducing the amount of ingredients that hold moisture--flour, egg, and brown sugar--makes it easy for liquid to evaporate, producing crisp cookies. The fat, which goes up proportionately when other ingredients are cut back, gets hotter than the water in the dough and drives out the moisture. Fat also makes the dough softer and melts when hot, making the cookies spread. For crispness, bake cookies longer at a lower temperature to give them more time to spread before they firm. Then bake long enough to dry and brown them evenly to develop the maximum toasty flavor and crisp texture throughout.
Reducing the amount of ingredients that hold moisture--flour, egg, and brown sugar--makes it easy for liquid to evaporate, producing crisp cookies. The fat, which goes up proportionately when other ingredients are cut back, gets hotter than the water in the dough and drives out the moisture. Fat also makes the dough softer and melts when hot, making the cookies spread. For crispness, bake cookies longer at a lower temperature to give them more time to spread before they firm. Then bake long enough to dry and brown them evenly to develop the maximum toasty flavor and crisp texture throughout.
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