A combination of white and dark chocolate chips gives these lighter cookies a great flavor and appearance. I usually use vegetable oil for my fat in desserts, but the margarine keeps the cookie moister.
1. Preheat the oven to 350°F. Lightly coat 2 baking sheets with cooking spray.
2. In a large bowl, combine the granulated and brown sugar, margarine, egg and vanilla until well mixed.
3. In another bowl, stir together the flour, baking powder and salt. With a wooden spoon, stir the dry mixture into the wet ingredients until everything is combined. Stir in the chocolate chips.
4. Using a tablespoon, drop the batter onto the baking sheets. Bake for 12 minutes, for softer cookies.
1/3 cup granulated sugar
1/2 cup packed brown sugar
5 Tbsp margarine (or butter)
1 large egg
2 tsp vanilla extract
1 1/3 cups all-purpose flour
1/2 tsp baking powder
pinch of salt
1/4 cup miniature semisweet chocolate chips
1/4 cup miniature white chocolate chips
Nutritional Analysis per Serving:
Protein 1.2 g
Fat 3.7 g
Saturated Fat 1.1 g
Carbohydrates 13 g
Cholesterol 9 mg
Sodium 45 mg
Fiber 0.2 g
Prep Time: 10 minutes
Bake Time: 12 minutes
Make Ahead: Prepare the day before and keep in an airtight container for up to 3 days.
Makes about 26 cookies
Nutrition Watch: The darker the chocolate, the more nutritional benefits it has. The amount of cocoa in the chocolate is indicated by percentages; for example, chocolate with 70% cocoa is better than 50% cocoa because it contains more antioxidants. In recent studies, cocoa has been shown to have heart-protective properties.