Good morning, Karen! We're glad to hear that you enjoyed the article. This isn't something we've experimented with but you're welcome to give it a go! We'd recommend starting out by replacing 20 grams of cocoa with 20 grams of confectioners' sugar as you suggested to help keep the batter the same consistency. The higher amount of sugar may make the cookies spread a bit more than expected so we suggest making a half batch to start and spacing them out a bit more on the baking sheet. Best of luck and happy experimenting! 

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