I used Splenda sugar substitute for the white and brown sugar. The dough was dryer than what I was used to, but that could of been because of the Splenda. The cookies didn't spread at all during the baking process. The end result was a lighter, delicate cookie that tasted like a shortbread cookie with chocolate chips and walnuts. Very, very yummy and excellent with coffee or tea. I shared some with my in-laws, son and co-workers and everyone loved them. Thanks for another great recipe, Jubes. Made for September 2012 Aus/NZ Swap.
This is the first bit of baking I have done in my new oven so the first batch were a little dark though still with a nice chewy texture. The second round looked and tasted pretty perfect. I omitted the nuts. The recipe does make lots but that really suits me.