Everyone loves cookies. If you’re making your own, here are some tips that will allow you to customize taste and texture:

• For a crispy, crunchy cookie, use only white table sugar.

• For a softer texture, replace up to half the table sugar with either brown sugar or honey.

• Replace up to 1/4th of the water weight with whole eggs to make a thicker cookie with a brownie- or cake-like structure.

• To make chocolate cookies, replace 20 percent of the flour weight with the same amount of cocoa. Blend the cocoa in with the flour prior to adding the other ingredients in your recipe. Since cocoa absorbs liquid, however, additional water will be required. Take the amount of cocoa used and multiply by 1.5. That will tell you the amount of additional water you’ll need to add (above and beyond what your recipe already calls for).