On Tue, 26 Jan 2016 07:15:05 -0800 (PST), John Kuthe
> wrote:

>On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, Cindy Hamilton wrote:
>> On Monday, January 25, 2016 at 6:22:28 PM UTC-5, 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?
>> > Graham
>>
>> In baking, sugar is a "wet" ingredient. You decreased the ratio
>> of wet-to-dry in your cookie, so it was effectively the same as
>> increasing the flour. As a thought experiment, consider what
>> cookies would look like if you followed the recipe, but increased
>> the amount of flour.
>>
>> Cindy Hamilton
>
>Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean!
>
>
>John Kuthe...

You're kidding! I want to say everyone knows that, but surely a
professional should have picked that up years ago when they learned
how to construct percentage recipes. Check Corriher and McGee for
reference.
Janet US