The type of flour determines the structure of the cookie, and is the main binding agent. Some for m of sugar is used in all cookie recipes. The type of sugar and how much you use plays a big role. It is a tenderizing agent, adds sweetness and affects the spread of the cookie. White sugar will make a crisper cookie than one made with brown sugar or honey.
Cookies made with brown and liquid sugars, such as honey and molasses, tend to be chewy.
The molasses in brown sugar contributes to a chewy cookie. In fact, upon standing, cookies made from brown sugar will actually absorb moisture, helping to insure that they stay chewy. Also, for a chewier cookie, substitute 1 to 2 tablespoons of liquid sweetener, such as honey, corn syrup or molasses for an equal measure of sugar. However, if you do, the outside will be a bit crisper. Fats, such as stick butter and margarine, lard and shortening, tenderize the flour's gluten strands and are essential to the recipe.