> Incidentally, if you want the absolute chewiest, most uniformly textured cookies, try replacing some of the white sugar with corn syrup, a sugar that is even more hygroscopic. Corn syrup is so darn powerful, in fact, that even a small amount of it will completely alter the texture of your cookie. In the cookies above, the batch on the left was made with 5 ounces each of white and brown sugar. The batch on the right was made with 5 ounces of brown sugar, 4 ounces of white sugar, and 1 ounce of corn syrup. A substitution of only 10%.

https://sweets.seriouseats.com/2013/12/the-food-lab-the-best...