Not enough people in this world (or at least in my social circle) like crispy cookies. I love my cookies to be completely baked, have no ounce of mushiness, and have a nice crisp or crunch to them. The key element though must be to firm – not overly dry, but certainly not soft.
For those of you who are hesitant about the superior nature of well-done cookies, I encourage you to check out the Gingersnaps recipe from a recent Cook's Illustrated issue. The result isn't too dry or lack chewiness, but it is a wonderful crispy-type cookie. The recipe is a bit labor intensive though — one must grate 2 tablespoons of fresh ginger — but the cookies have a great flavor that is perfect for the holiday season. And one can freeze the dough as well, making it perfect for any on-the-fly entertaining you may have to do as guests circle in and out over the next few weeks. Please post a comment if you try them!
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