Using more brown sugar than white sugar adds more moisture, which creates a softer cookie. Including cornstarch prevents a tough cookie as it softens the gluten in the flour. Resulting in chewy and soft cookies.
Yes, using melted butter results in a chewy and softer cookie with crispy edges. As opposed to creaming soft butter with sugar which aerates the batter too much causing a cakey textured cookie.
Fat ingredients makes cookies spread in the oven. Cookies that don’t spread can be caused by having too much flour. When you add additional flour, it will dry out the cookie dough.
Yes, keep it in the refrigerator, covered, overnight. To bake the next day, let it sit at room temperature for 15 minutes until its pliable enough for you to form the cookies.
Yes, simply form your already made cookie dough into a smooth disc. Wrap it tightly in plastic wrap and transfer it to your freezer where it will be stored for up to 3 months.