|1/2 cup / 125 ml||margarine, non-hydrogenated|
|3/4 cup / 175 ml||brown sugar|
|1/4 cup / 50 ml||granulated sugar|
|1||medium or large egg|
|1 tsp / 5 ml||vanilla|
|1 3/4 cups / 425 ml||all-purpose flour|
|1/2 cup / 125 mnl||whole wheat flour|
|1/2 tsp / 2 ml||baking soda|
|1/4 tsp / 1 ml||salt|
|1/3 cup / 75 ml||coarsely chopped dark chocolate (about 50 g)|
|1/3 cup / 75 ml||coarsely chopped walnuts|
Preheat oven to 350°F (180°C).
In a large mixing bowl, use an electric mixer or whisk to beat together margarine and both sugars until light and fluffy. Beat in egg, egg whites and vanilla.
In a separate mixing bowl, combine all-purpose flour, whole-wheat flour, baking soda and salt. Add flour mixture to egg and sugar mixture. Mix ingredients together until well combined. Fold in chocolate and walnuts.
Fill a small bowl with water.
Drop 2 tbsp (25 ml) batter onto a baking sheet lined with parchment paper; dip your fingers into the bowl of water and then gently press down on each cookie, spreading dough slightly. Repeat with each cookie.
Bake for 12 minutes, or until cookies are golden brown on the bottom.
Makes 20 cookies.
Nutrition per cookie: 160 cal, 3 g pro, 7 g total fat (2 g saturated fat), 23 g carb, 1 g fibre, 8 mg chol, 136 mg sodium
Source: Leslie Beck's Healthy Kitchen