1 3/4 cups (430 mL) all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. (1 mL) table salt
1/2 cup (125 mL) butter or non-hydrogenated margarine
1/2 cup (125 mL) Splenda
1/4 cup (60 mL) Splenda Brand Brown Sugar Blend, packed
2 egg whites
2 tsp. (10 mL) vanilla extract
3/4 cup (180 mL) semisweet chocolate chips
Preheat oven to 375°F (190°C).
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
Using an electric mixer, beat the butter (or margarine, if using), sugar and Splenda Brown Sugar Blend until well combined. Add egg whites and vanilla, and beat to combine, scraping down bowl. Gradually add flour mixture and beat until blended. Stir in chocolate chips.
Drop dough by tablespoons (15 mL) onto baking sheets. Press gently to flatten dough. Bake until edges are golden brown, about 5-6 minutes. Bake for 10 minutes, for crispier cookies.
Makes 30 cookies.
Submitted By: Nikki Nayudu
Date: March 23, 2008