I like my chocolate chip cookies soft and chewy. I have had some success with the Alton Brown and Cook's Illustrated recipes. I know that the melted butter, amount of flour, and ratio of brown sugar / white sugar contribute to the chewy texture. The problem is, the cookies that result are too sweet for my taste. I substitute bittersweet chips, but the dough itself is just too sweet. Is it possible to reduce the amount of sugars and still retain the chewy texture?
Thanks in advance for any suggestions!