Crispy Cookies

I like the recipe we heard on the splendid table from David Letite, when you take it right out of the oven and eat it while it's warm, the outside is crispy!  However, after it cools it turns all soft and I'm a crispy, crunchy girl.  So, anyways, I did some research and here is how to make a crispier cookie (from baking911.com and the Honolulu Star-Bulletin)...

• Bake cookies a few minutes longer than suggested and immediately remove them to wire racks to cool.
• Make with all butter. 
• Using melted butter was found to thin the batter and encourage the cookies to spread out during baking.
  
• Replace the egg called for in the recipe with milk for a crispier cookie.
• Use more white sugar than brown to give more crispiness.
• Use light brown instead of dark brown sugar
• A less acidic batter spreads more and cookies will be crispier. Substitute 1/2 teaspoon baking soda per cup of flour for the baking powder called for in the recipe. The cookies will also brown better.
• Use a little bit more liquid in the batter; that will help cookies to spread more, and thus be thinner and crispier.
• Substitute 1 tablespoon of corn syrup for 1 tablespoon of the sugar called for in the recipe; it will make the cookies crispier and browner.
• Use bread flour for drier, crispier cookies (they will be darker, too). Bread flour absorbs more liquid from the recipe than any other type of flour. All-purpose flour can also make a crispy cookie, which will be more tender than a cookie made entirely with bread flour.
• Thinner cookie = more crunch
  
• Try making the cookies smaller and flattening them slightly before baking,
  
• Creaming the butter and sugar extra long releases more of the water in the butter, creating a thinner batter that will spread more as it bakes

Here's a recipe from the Honolulu Star-Bulletin

Thin, Crispy Chocolate Chip Cookies
Cook's Illustrated, April 2001

1-1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/2 cup white sugar
1/3 cup packed light brown sugar
2 tablespoons light corn syrup
1 large egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
3/4 cup semi-sweet chocolate chips

1. Adjust oven rack to middle position and preheat oven to 375 degrees. Line 2 baking sheets with parchment.
2. Whisk together flour, baking soda and salt until thoroughly combined; set aside.
3. Beat melted butter, sugars and corn syrup at low speed until thoroughly blended, about 1 minute. Add yolk, milk and vanilla; mix until fully incorporated and smooth.
4. With mixer on low speed, slowly add dry ingredients; mix until just combined. Do not overbeat. Add chips.
5. Scoop dough by tablespoons 2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are golden brown and flat, about 12 minutes.
6. Cool on baking sheet 3 minutes, then transfer to a wire rack until cooled to room temperature. Makes about 40 2-inch cookies.
   

Note: The dough, en masse or shaped into balls and wrapped well, may be refrigerated up to 2 days or frozen up to 1 month. Bring it to room temperature before baking.