On 2016-01-25 6:22 PM, graham wrote:
> I made a batch of chocolate chip - hazelnut cookies this afternoon and I
> reduced the sugar content. They didn't spread as much as I think they
> should have. Most are domed and are almost an inch thick. I only reduced
> the brown sugar by about 18% but halved the white sugar.
> Does brown sugar affect the spreading?
>


I am not very good at following recipes when I do savory dishes but I
bake I follow them closely. Sugar is not just to sweeten cookies. It is
important to their texture.