To make crisp cookies, which of the following is helpful?

Making cookies small and thin is a key factor in achieving a crisp texture. When cookies are shaped to be smaller and thinner, they have a larger surface area relative to their volume, which allows for more even heat distribution during baking. This results in better moisture evaporation, contributing to a crisp exterior.

In contrast, larger and thicker cookies retain more moisture, making them softer and chewier rather than crisp. The addition of more flour can create a denser dough, which may not necessarily enhance crispiness and can instead lead to a tougher texture. Baking at a lower temperature generally allows for more moisture retention and slower cooking, leading to a softer outcome rather than a crisp one. Thus, opting for smaller and thinner cookies is the most effective choice for achieving a desired crispiness.