During one of my visit to one of my favorite cookery store, I found pounds of sugar free chocolates! I couldn't wait to use it, but you know life gets in the way and it took me weeks before finally getting a chance to enjoy it. With time on my hands and lots of nuts and chocolates that needed to be consumed before it gets bad. I made my favorite comfort food which is a Chocolate Chunk Cookies, what's good about this version is aside from the use of whole wheat flour, I also used Splenda instead of regular granulated and brown sugar. The recipe is from this awesome looking cookbook by Kim Boyce called Good to the Grain. Kim's recipe uses regular sugars, feel free to do so as well. Its just that from time to time, I like experimenting with Splenda, they don't often turn out the way I like it, however I learned from past experiences so I didn't encounter any problems making these.