Hi all,

How do I achieve the crunchiness of storebought cookies? I have no problem
making flaky or chewy cookies but somehow that really dry crunch is
something I can't seem to achieve. Any recommendations, specifically:

- fat/flour/sugar ratio
- processing/kneading technique
- baking temperature

What I'm actually after is getting a crunchy shell to fill with a maccaroon
mixture.

Thanks much,
Andrew