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"?
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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.