Courtesy of Elaine Magee

I decreased the sugar a little and substituted whole wheat flour for half of the white flour. Instead of 2 large eggs, I used a single higher omega-3 egg and a quarter cup of egg substitute. The original recipe also calls for a pound (16 oz) of chocolate chunks, but 12 ounces work perfectly.

The original recipe contains 250 calories, 12 grams fat, 7 grams saturated fat, and 33 milligrams cholesterol per cookie.

Ingredients
(makes about 14 bakery-size cookies)

1/2 cup lower-fat margarine (with 8 g fat per tbsp), such as Land O’Lakes Fresh Buttery Taste Spread
6 tablespoons granulated sugar
1/2 cup packed brown sugar
1 large egg (higher omega-3 brand if available)
1 teaspoon vanilla extract
3/4 cup whole wheat flour
3/4 cup unbleached white flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 ounces Jacques Torres House (60% cocoa) Chocolate or other best-quality semisweet chocolate, coarsely chopped or bought in chunks or chips

Directions

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or nonstick baking mat if desired. Set aside.
2. In bowl of electric mixer fitted with the paddle attachment, combine lower-fat margarine and white and brown sugars by beating on medium speed for about a minute. Add egg, beating well after the addition. Add in the vanilla extract, then turn off mixer.
3. In medium bowl, combine flours, salt, baking powder, and baking soda. With mixer on low speed, beat the dry ingredients into the margarine mixture, just until blended. Stir in the chocolate chunks or chips.
4. Drop lightly rounded cookie scoops of dough onto prepared baking sheet, about 2 inches apart. Press down gently on each cookie ball to flatten cookies to about 2 1/2inches wide. Bake cookies until just turning lightly browned (about 12 min). Transfer cookies to wire rack to cool completely.