In reply to Dayna.
Hi Dayna!
I’m so glad you loved the recipe as-written!
When you reduced the sugar, you eliminated moisture from the dough. Sugar is actually a liquid ingredient because it melts into a dough. And as for browning butter, some of the water evaporates from the mixture, so if you brown 4 tablespoons of butter, you likely end up with only 3 tablespoons.
source https://www.dessertfortwo.com/small-batch-chocolate-chip-cookies/#comment-27174434192451220
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