How to reduce sugar in chocolate chip cookies without losing the texture [duplicate]

You can toast your sugar. Stella Parks on Serious Eats and in her cookbook Bravetart explains that toasted sugar undergoes thermal decomposition that make a more complex, less sweet flavor and (importantly to your question) is lower in the glycemic index:

Not only does toasted sugar taste less sweet, it has less sucrose, fewer calories, and a lower glycemic index than plain sugar. How much lower would depend on the extent of thermal decomposition

Toast sugar by putting white sugar on a baking sheet in the oven at 300°F for one to five hours. Stir occasionally. You will likely need to place the resulting toasted sugar mass in a food processor to break it up. It can be used 1:1 for the sugar in the original recipe.

Your best option is to replace the sugar with something which will give similar properties to the sugar. You're best finding a low sugar recipe instead of trying to adapt your current one.

I'm not a huge fan of sweeteners, especially for baking, but honey can be a good alternative. You usually need a lower quantity in weight (it's more sweet) and it tends to give good texture and flavour.

Here is an article about reducing sugar in cakes you may find useful.