1/2 cup white sugar
1/4 cup dark-brown sugar, packed
1/4 cup golden brown sugar, packed
1 cup and 1 Tbs. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
7 Tbs. margarine and 2 Tbs. water
2 egg whites
1/4 cup mini-chocolate chips

Preheat oven to 350 degrees. Line cookie sheet with parchment paper or coat with nonstick spray.

In a large bowl, cream margarine and water or butter with sugars until smooth. Add egg or egg whites and vanilla. Mix well. Blend in flour, baking soda and salt. Mix chocolate chips into batter.

Scoop low-fat batter in 1/2 tablespoon mounds on sheet, one inch apart. Scoop regular batter into full tablespoon mounds. Be sure to make all cookies approximately the same size and thickness, allowing them to bake uniformly.

Bake 12 to 14 minutes until regular cookies are golden. Remove the low-fat version from the oven at this point. They will become crispy when cooled. Each reduced-fat cookie is 30 calories and has less than one gram of fat.