Well, it seems like an experiment is in order. I'd surmise you can reduce the sugar without too much problem, but here's what to do: make the dough as usual, but without any sugar. Divide the dough into several pieces, and add a different amount of sugar to each piece. Bake the resulting cookies, and see which version you like best. It'll take some math; if you divide the dough in four pieces, say, then the full sugar version for one piece would be 1/4 cup each brown sugar and white sugar (since you're using just 1/4 of the dough); reducing the sugar by 50% would be 1/8 cup (2 tablespoons) each brown sugar and white sugar, etc. Let us know how this comes out — sounds interesting. PJH

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