If you're after a crisp cookie that isn't burnt, consider the ingredients you're using. Baking is an exact science and if you substitute one ingredient for another you'll get different results.
For instance, butter and sugar. The type you use will determine the type of cookie you get.
Want a crunchy cookie? You can't just cook it longer to get the results you're looking for. That will make it overcook and be rock hard once cooled.
You want to use white sugar and real butter. White sugar versus brown sugar will give you a crunchy cookie. Use the butter at room temperature, but not melted, if you want crispier cookies. Cool them on a cooling rack after they come out of the oven.
If you want to bake gourmet cookies that are naturally crunchy, look into recipes for biscotti.
The name biscotti means "twice baked" and so you can expect that the result will be crunchy.
In fact, biscotti are some of the crunchiest and most delicious cookies in the world.
Here is a recipe for biscotti from About.com. Try it and you'll find that it's so easy, you'll always have crunchy cookies in the house. Artusi's Crunchy Biscotti: "These biscotti are quite refined, and I find that they leave nothing to be desired," he says.
Image by sheriwetherell on Flickr
Whether you opt to make biscotti or another crunchy cookie like Springerle, you will find that it's not additional time in the oven that really makes a cookie crispy.
It's the combination of ingredients and the cooking methods used. Experiment!
Biscotti are especially amenable to additional ingredients like dried cherries, gourmet nuts, almonds, chocolate chips and more.
Once you find a recipe you like, make it your go-to recipe. Try variations of it. Test them out on friends and family. And when you make an addition that you really love, write it down so you know how much you used so you can repeat the cookie again.