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.
3. In batches, add the dry ingre­di­ents to the wet until well incor­po­rated. Add the choco­late chips.
4. Scoop cook­ies by the table­spoon, approx­i­mately 2 inches apart, onto the pre­pared bak­ing sheet.
5. Bake for 9–10 min­utes, until the cook­ies have spread and edges are set.
6. Remove from oven and let cool on sheets, on a cool­ing rack, for 10 min­utes before remov­ing from sheet to fin­ish cool­ing on rack.
7. Store left­over cook­ies loosely cov­ered at room temperature.