Using only granulated sugar instead of brown sugar in cookie recipes allows you to achieve flat, crispy cookies due to the absence of a chemical reaction that gives rise.
When baking, the neutral pH of granulated sugar means it does not react with baking soda, which leads to cookies that spread out more, resulting in thinner, crunchier treats.
The crispiness of cookies with granulated sugar comes from the faster baking time due to the lack of rising mechanism, allowing for beautifully browned edges.
Fans of thin and crispy cookies should prioritize granulated sugar in their recipes to control texture and achieve the perfect crunchy cookie.
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