Notice in my chocolate chip recipe there is NO WHITE SUGAR?
Yep. I have found that with most cookies besides sugar cookies or snickerdoodle type cookies, that using all brown sugar in place of white and brown yields a much chewier cookie that NEVER gets crispy for at least 5 days after baking them…if they last that long!
Also, NEVER just use white sugar for all the sugar if you are out of brown and expect that you will get a nice chewy cookie! It just won’t happen! This only applies to cookies however. In cakes and other crusty cookies, you may adjust the moisture content in other ways, but for chocolate chip and oatmeal type SWEET cookies where the brown sugar gives us that natural burnt sugar flavor we expect, don’t try and adjust!