One of the most common questions I get is: “can I reduce the sugar in this recipe”. And my answer is usually: you can… but you need to temper your expectations. I made the same exact chocolate chip cookie recipe four ways to show you exactly what to expect if you reduce the sugar: 50% of the sugar called for 75% 100% (as-written) 150% The results: Cookies made with less sugar were thicker, drier, paler, more cake-like and crumbly and had less spread. Cookies made with more sugar were thinner, spread more, had darker (more caramelized) edges and chewier centers. They were chewier and stayed softer. They were also my favorite 😉 Sugar isn’t just sweetness. It melts in the oven to encourage spread, binds moisture to keep the cookies soft, and caramelizes in the oven for golden color and deep flavor. When you reduce that you’re changing the whole chemistry of the cookie. My advice? Stick to the recipe as written first and then adjust according to your own preferences. Comment “r...