- 1/2 cup (1 stick) corn-oil margarine, softened
- 1 tablespoon water
- 1/2 cup dark brown sugar, firmly packed
- 1/2 cup golden brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 egg whites
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (4 ounces) mini-chocolate chips
- Preheat oven to 350 degrees F. Line the cookie sheet with parchment paper and set aside.
- In a large bowl, cream together margarine, water, and sugars with an electric mixer on a high speed for 2 minutes. Add egg whites and vanilla and mix well.
- Blend in flour, baking soda, and salt. Mix well.
- Add chocolate chips and blend thoroughly.
- Scoop the dough in rounded 1/2-teaspoonfuls and place on prepared cookie sheet about 1 inch apart. Bake until deep golden brown. Cool completely and serve.
- Add 1/2 cup of rolled oats, 1 cup of raisins, or 1 cup of dried cranberries.
- Be sure to measure ingredients accurately with standard measuring cups and spoons. The correct amount of ingredients will ensure that the cookies won't bake too dry, crumbly, or so soft that they spread too much during baking.
- Shiny, heavy-gauge aluminum cookie sheets are excellent heat conductors and will produce the most evenly baked and browned cookies.
- Unbaked cookie dough can be refrigerated for a week and can be frozen for up to a year if wrapped in freezer-weight plastic bags.
Per serving: 110 kcal cal., 4 g fat (1 g sat. fat), 122 mg sodium, 0 g fiber, 12 g sugar, 1 g pro., 9 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet