Is there a calculation one can do to reduce the flour in response to reducing sugar? I reduced a chocolate chip recipe's 1 1/4 c. brown sugar to 3/4 c. and 1 c. white sugar also to 3/4 c. Then reduced the 3 1/2 c. flour. The most recent to about 3 1/4 c. I must have reduced it to a little less than 3 c. the first time, but that's just a guess. (I wish I remember, because that first time was near perfection.) I also bang the pan to make the cookies flatten/spread.

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