On Tuesday, January 26, 2016 at 12:00:49 PM UTC-5, sf wrote:
> On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
> > wrote:
>
> > The
> > amount of sugar affects the crispiness of the cookie, and brown sugar
> > will make them more soft and chewy.
> >
> Are you saying that if I use entirely brown sugar, it will be as soft
> and chewy as possible? How about thin? I like mine thin with only
> the chocolate chips creating bumps.

Entirely brown sugar will make it taste different. For chewy cookies,
melt the butter and let its water create some gluten with the flour.
For soft cookies, underbake them. For thin cookies, have the dough
be kind of warm before putting it in the oven.

Cindy Hamilton