I'm looking to make very crispy thin, light, airy cookies. Kind of like dog-treats but for humans.

What makes some cookies chewy and other "snap"? What makes cookies "heavy"?

  • Related/Possible duplicate: cooking.stackexchange.com/questions/49592/…
    – Cindy
    Apr 25 '19 at 10:46
  • 2
    Do you have a recipe you're trying to make crispier, or are you open to any version? (For example, biscotti have away struck me as sort of like dog treats!)
    – Erica
    Apr 25 '19 at 11:44
  • Alton Brown covered much of this in the Good Eats episode 'Three Chips for Sister Marsha'. recipes and transcript
    – Joe
    Apr 25 '19 at 22:43
  • Thin dough/batter will spread out more during baking, resulting in a crisper cookie. May 2 '19 at 17:03

In my own cookie making experience, substituting margarine for butter yielded a crispier cookie than butter. Sometimes too crispy. The Perfect Cookie dismisses non butter fats for cookies although they did suggest the trick of substituting a small amount of butter for liquid oil to increase chewiness.

The margarine cookies slump and get crispy and almost toasty/ fried. If that sounds good, try making a batch of toll house cookies with margarine and see what you think.

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