Light chocolate chip cookies?

Last week all I was thinking about is making some chocolate chip cookies, light chocolate chip cookies. When I finally found the time to make them I surfed the internet and found a nice recipe from Cooking Light.
The cookies turned out quite well: crunchy outside and chewy center.
My only mistake was that mine weren't as light as they should have been. I made half of the recipe and I made it just into nine cookies, so they were too big to be light. Well, what can I say they were delicious, and when I eat chocolate chip cookies I prefer them bigger.

Here's the recipe:

• 2 1/4 cups all-purpose flour (about 10 ounces)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 3/4 cup granulated sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 large egg whites
• 3/4 cup semisweet chocolate chips
• Cooking spray

Preheat oven to 350 degrees.

Combine flour, baking soda, and salt, stirring with a whisk.

Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat one minute. Add flour mixture and chips, beat until blended.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.

If you make them the correct size the yield is about 4 dozen.