I am so tired of "chewy cookies". I want to make crisps cookies but so far all the recipes I have tried come out chewy. what is the ingredient that causes the cookies to be crisp by increasing or decreasing it?
I always thought it was more of a thickness and baking time thing. But I avoid crunchy cookies . . .
try a British recipe, I always want a chewy cookie and I have the opposite problem, it took me ages before I realised I was looking in the wrong place, now my cookie recipe is based on an American one instead!
If your cookie recipe calls for one whole large egg, use two egg whites. It will make it a bit crisper.
Give it a try.