1. Place butter in a large bowl. Beat until fluffy using an electric mixer on medium-high speed, about 1 minute. Add both sugars and mix on medium high until well blended, about 2 minutes. Add vanilla and cinnamon and mix until well combined, about 1 minute. Add egg white and mix well, about 1 to 2 minutes.

2. Scrape sides of bowl. Sprinkle flour, baking powder, and salt over surface. Fold in lightly with a rubber spatula, then mix on low until all the flour is incorporated, about 45 seconds.

3. Add chocolate chips to the bowl of a food processor or mini processor. Pulse until chips are finely chopped or ground and pieces are very small. Alternately, place chips in a double layer of sealable plastic bags and crush chips using a wooden mallet. Add crushed chips to batter and mix on medium speed until combined, about 30 seconds.

4. Place an 18-inch length of plastic wrap or waxed paper on a work surface. Scoop 1/3 of the dough onto the wrap, making a log shape about 1 inch thick and 10 to 11 inches long. Dough will be sticky. Wrap plastic completely around dough and roll log to even out dough. Place wrapped log in freezer for at least 30 minutes, up to overnight. Repeat with remaining dough, for a total of 3 logs.

5. Preheat oven to 350F. Line two baking sheets with parchment paper or spray withvegetable cooking spray. Remove logs from freezer one at a time. Slice into rounds about 1/4 inch thick. Place in rows on the prepared baking sheets, about 1 inch apart. Bake one or two sheets at a time for 8 to 9 minutes, until cookies are just set. Remove pans from oven and cool cookies on pan for 2 minutes, then remove cookies to a wire rack to continue cooling. Store in an airtight container atroom temperature for 2 days, or freeze.

Source: Hannaford Fresh Magazine, September - October 2009