1 c. butter, at room temp.
1/4 c. sugar
3/4 c. brown sugar substitute
3 lg. egg white, at room temp
1 tbsp. vanilla
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/4 c. water, at room temp
1/2 c. mini semisweet chocolate chips

Cream together butter, sugar and sugar substitute at medium speed until light and fluffy. add egg white and vanilla to creamed mixture and beat at medium speed for 1 minute. Stir together flour, baking soda and salt to blend well. Add 1/4 cup water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth. Add chocolate chips to dough and mix lightly. drop by tablespoonfuls onto cookie sheets that have been lined with aluminum foil or sprayed with non-stick cooking spray. Press down lightly with fingers dipped in cold water to form a circle about 2-inches across.

Bake in a preheated 375°F oven for about 12 minutes or until browned (the cookies won't be crisp unless they are browned). Remove cookies for hot cookie sheets to wire racks to cool to room temperature.

Variation: Chocolate Chip Bars: Instead of dropping dough onto cookie sheets, spread dough evenly in a jelly roll pan that has been sprayed or greased with butter. Bake in a preheated 375°F oven for 20-25 minutes, or until lightly browned and the bars pull away.

Makes 4 dozen cookies.