Chocolate Chip Cookies
1/4 cup (60g) reduced fat margarine spread
1/2 cup firmly packed dark brown sugar
3/4 teaspoon vanilla flavouring essence
1 egg white
1 1/2 cups plain flour
3/4 teaspoon baking powder
1/4 cup water
1/2 cup dark chocolate bits
Preheat oven to 180C. Spray 2 baking trays with vegetable oil cooking spray.
In a mixing bowl, using an electric mixer set on medium speed, beat margarine, sugar and vanilla flavouring essence until fluffy. Beat in egg white.
Sift flour and baking powder into a small bowl. Gently stir in flour mixture and water alternately into margarine mixture, beginning and ending with flour. Stir in chocolate bits.
Place metal teaspoonfuls of mixture, 2.5cm apart, on prepared baking trays, then press lightly with back of spoon. Bake until lightly golden, about 10 to 12 minutes. Place baking trays on wire cooling trays and cool for 2 minutes. Transfer cookies to colling tray and cool completely.
Spray a 23cm shallow square cake tin with vegetable oil cooking spray. Spread mixture in tin. Bake until lightly golden, about 20 minutes. Cool in pan. Cut into squares.
For classical baking purposes, whipped forms of margarines, which contain water and air, do not give accurate measurements.
Reduced fat margarine contains half the fat or regular margarine. It should only be used in recipes that call for it - otherwise it can produce baked goods that are dry and crumbly.
Place the cookie mixtures at least 2.5cm apart on the prepared baking trays. This way, the dough will not spread during baking and form one giant cookie