What kind a texture will cookie have if it has higher proportion of shortening and moisture?

A cookie with a higher proportion of shortening and moisture will have a chewier texture. Here's why:

* Shortening: Shortening is a solid fat that helps create a tender and crumbly texture. The higher the amount, the more tender the cookie will be.

* Moisture: Moisture helps to soften the gluten in flour, resulting in a chewier texture. It also allows the sugar to dissolve more readily, creating a more caramelized flavor.

Other factors that influence cookie texture:

* Flour: Different flours have varying protein content, which affects gluten development and texture.

* Sugar: Granulated sugar creates a crispier cookie, while brown sugar contributes to a chewier texture.

* Baking time and temperature: Overbaking can lead to dryness, while underbaking can result in a doughy cookie.

Example:

A cookie recipe that calls for a high ratio of shortening to flour, and includes a good amount of brown sugar and moisture, will likely produce a soft, chewy, and melt-in-your-mouth cookie.