1¾ cups all-purpose flour (210g) ¾ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter softened (113g) ¾ cup light brown sugar (165g) ¼ cup granulated sugar (50g) 1 large egg 2½ teaspoons vanilla extract 1½ cups semi-sweet chocolate chips This is a recipe for a chocolate chip cookie cake. I've made it twice now but I'd like to make it for someone who doesn't want too much sugar. How can I get away with getting a less sweet cookie cake without compromising the result? If I half the brown sugar and granulated sugar, will it effect the final product in terms of structure or will it just be less sweet and work out fine, anyway? Also, side question, I've already made it twice and the flavour has been great but this is the preppy kitchen recipe and in his pictures, the cookie cake comes out totally flat whereas mine always sinks in the middle, sort of creating a well. What am I doing wrong? I do use an 8 inch pan instead of a 9 inch.