1 1/4 cups plain flour
1/2 cup cocoa
3/4 teaspoon baking powder
1/2 cup margarine
2/3 cup caster sugar
2 egg whites
3 teaspoons vanilla essence
Preheat oven to 190C. Line 2 large baking trays with baking paper, or use non stock baking trays. Sift the flour, cocoa and baking powder in a mixing bowl.
In a second mixing bowl, beat the margarine and sugar until light and fluffy, using an electric mixer set on low speed, increasing to high speed. beat in the egg whites and vanilla. Gradually add the flour mixture, beating on low speed just until well combined and smooth.
Drop the dough by slightly rounded metal dessertspoonfuls, 5cm apart, onto prepared baking trays. Bake until cookies are set and slightly springy to the touch, about 12 to 15 minutes. Transfer cookies to wire cooling racks with a palette knife or egg slice and cool completely.
Pairs Well With
Spray a 23cm square cake tin with vegetable oil cooking spray. Press cookie dough evenly into tin; prick well. Bake at 190C until a toothpick inserted in centre comes out clean and dough is slightly springy to the touch, about 20 minutes. Transfer tin to a wire cooling rack and cool completely. Cut into fingers or squares to serve.
To make icecream sandwiches for the kids, place 1 scoop of icecream on the flat side of a cookie; top with a second cookie and flatten.
To enhance chocolate flavour, add 1 teaspoon finely grated orange rind, 1/4 teaspoon ground cinnamon or a few drops of mint extract in Step 2.