Juicy Choco­late Cookies

Contributed by rugame2

Ingredients:

  • 1 3/4 cups unbleached, all-purpose flour
  • 1/3 cup bak­ing cocoa, sifted
  • 1 teas. bak­ing pow­der
  • 1/2 teas. bak­ing soda
  • 1/4 teas. salt
  • 1/2 cup mar­garine, slightly softer than room tem­per­a­ture
  • 3/4 cup Old Orchard 100% Apple or White Grape Juice
  • 2 tbsp. unsweet­ened apple­sauce
  • 1 teas. vanilla extract
  • 1/3 cup white choco­late chips

Directions:

  1. Pre­heat oven to 350. Line bak­ing sheets with parch­ment, if using.
  2. In a small bowl, com­bine the flour, cocoa, bak­ing pow­der, bak­ing soda and salt. In a large bowl, com­bine the mar­garine, fruit juice, apple­sauce and vanilla and mix until it looks fairly com­bined. In batches, add the dry ingre­di­ents to the wet until well incor­po­rated. Add the choco­late chips.
  3. Scoop cook­ies by the table­spoon, approx­i­mately 2 inches apart, onto the pre­pared bak­ing sheet. Bake for 9–10 min­utes, until the cook­ies have spread and edges are set. Remove from oven and let cool on sheets, on a cool­ing rack, for 10 min­utes before remov­ing from sheet to fin­ish cool­ing on rack. Store left­over cook­ies loosely cov­ered at room temperature.

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