The science of cookie texture

The levers

• Butter: melted butter gives a denser, chewier cookie; creamed butter adds air and lift
• Sugar: brown sugar holds moisture for chew; white sugar encourages spread and crispness
• Eggs: an extra yolk adds richness and chew; extra white makes cookies cakier
• Flour: more flour, or bread flour, gives a thicker, chewier cookie
• Leavening: baking soda increases spread and browning; baking powder adds puff

Pick your cookie

• Soft and chewy: more brown sugar, melted butter, an extra yolk
• Thin and crisp: more white sugar, a little extra butter, bake a bit longer
• Thick and cakey: more flour, some baking powder, chilled dough

VanillaGoods tip

Vanilla rounds out the caramel notes of brown sugar. Try 2 tsp of pure extract in a standard batch and taste the difference.