@billzismyname@queer.cool @robert I've found adjusting the types of sugar and fats can give the cookies different properties. Butter is usually almost 20% water, so it has less fat; brown sugar is basically sugar with molasses, so it has darker caramel notes.

Baking is science, but it is also fun. Experiment and enjoy each result.

(Sometimes I also put in some baking powder or soda to get some rise, and at least a teaspoon (5ml) of vanilla for flavor.)