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So this isn't a recipe...I've just recently found out something important for when I'm baking.

When you bake cookies, and you want that really nice chewy texture, change the ratio of granulated sugar and brown sugar by about a 1/4 of a cup.
Like, let's say that the recipe calls for 3/4 of a cup of brown and 3/4 of a cup of granulated? So make it 1/2 a cup of granulated and 1 cup of brown and the cookies come out much chewier and also seem to...what's the word...chunk up less. They spread out more so whith less dough you get a bigger cookie.

Also, if you let the butter soften as much as you can, without letting it liquify, and whip it with the sugars while making the cookies, you can get a much lighter texture.

Well, that's all I have...