For more tips about cookie ingredients, click here . 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. They coat the flour strands and prevent them from becoming tough when moistened and stirred. While butter lends wonderful flavor to baking, it's lower melting point is what is causing the spread of the cookie during baking.