The consistency of the cookie often depends on the wet ingredients going into the mix. The number of eggs, the type of fats, such as butter, etc. Generally, chewier cookies, as opposed to crisper ones have more egg. Instead of having one egg, they might have an egg plus an additional egg yolk.
The Leavening Agent
The leavening Agent is important in a cookie. If you don't have a leaving agent then your cookie will be really flat like a chip. cookies don't rise as much as a cake dose but they do rise some and that little bit adds some texture.
Safety and Sanitation
when serving cookies after cooked make sure you wear gloves because at that point they are a ready to eat food. when you are storing cookies place them in a air tight container in and cool dry place like a pantry.