How do you make cookies less chewy Less Butter Higher Temperature More Flour?

You're on the right track! Here's a breakdown of how to adjust your cookie recipe for less chewy cookies:

Less Butter:

* Why it works: Butter adds moisture and chewiness. Reducing the amount will create a drier, crispier cookie.

* How much to reduce: Start by reducing butter by 1/4 to 1/3 of the original amount. You can always adjust further based on your preference.

Higher Temperature:

* Why it works: Higher baking temperatures result in faster cooking, which leaves less time for the gluten in the flour to develop, leading to a crispier cookie.

* How much to increase: Increase the oven temperature by 25 degrees Fahrenheit. For example, if the recipe calls for 350°F, bake at 375°F.

More Flour:

* Why it works: Flour absorbs moisture, so adding more will reduce the overall moisture content of the dough, leading to a crispier texture.

* How much to increase: Start by adding 1 tablespoon of flour per batch.

Other Helpful Tips:

* Use less sugar: Sugar adds moisture and chewiness. Reducing the sugar slightly can also make your cookies less chewy.

* Don't overmix: Overmixing develops gluten, which can make your cookies tough.

* Chill the dough: Chilling the dough allows the butter to firm up, which helps to prevent the cookies from spreading too much and becoming too chewy.

* Use a cookie scoop: This ensures that all cookies are the same size and bake evenly.

* Avoid overcrowding the baking sheet: This allows for better air circulation, promoting even cooking and crispier cookies.

Important Note: Remember that these are just general guidelines. The best way to find the perfect recipe is to experiment with different amounts of each ingredient until you achieve the texture you desire. Don't be afraid to adjust!