To reduce sugar in a dessert recipe, especially cookies, is a challenge to say the least. Here are some things I have tried: I use a sweetener called "More Fiber" which is basically stevia and fiber and measures like sugar. It does not impart the same browning properties as regular sugar, but I have used it successfully in combination with Whey Low, another sugar alternative. It is actually a combination of lactose and sucrose, but if you go to their web site and read about it, it is low-glycemic and claims to have 75% fewer calories than pure table sugar. It comes in a brown sugar variety, so I usually substitute the white sugar with More Fiber and the brown sugar with Whey Low brown sugar. You can find dark chocolate and/or grain sweetened chocolate chips that are lower in sugar then milk chocolate chips. I also use 100% whole wheat or whole wheat white or whole oat flours. I still only bake cookies ocassionally since they are really a food to be eaten on occasion, not every day, even with these substitutions.