• 2 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3 teaspoons baking powder
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1/4 cup margarine or butter, softened
• 3 eggs
• 1 cup white vanilla chips

Heat oven to 350°. Spray 1 large or 2 small cookie sheets with nonstick cooking spray.

Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well.

In large bowl, combine sugar, brown sugar and margarine; beat well. Add flour mixture; mix well. Stir in white vanilla chips.

With spray-coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. Bake at 350° for 22-28 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 min. Wipe cookie sheet clean.

With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. Bake at 350° for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.