Egg-Free Chocolate Chocolate Chip Cookies

• 1/4 cups Margarine, Softened
• 2 Tablespoons Vegetable Oil
• 3/4 cups Sugar
• 3 Tablespoons Water
• 1 teaspoon Vanilla Extract
• 1 cup Flour
• 1/2 teaspoons Baking Soda, Scant
• 1/4 teaspoons Salt (scant)
• 1/3 cups Unsweetened Cocoa Powder
• 1/2 cups Semi-Sweet Chocolate Chips
• 1/2 cups White Chocolate Chips

1. Preheat oven to 360u0b0F. (I live at high altitude. If you don't, 350u0b0F is probably a better temperature.)
2. In a large bowl, cream margarine, oil, sugar, water and vanilla extract until blended.
3. In a separate bowl, mix together flour, baking soda, salt and cocoa powder.
4. Add dry ingredients to creamed mixture and mix well. Add chocolate chips and stir to combine.
5. Line a cookie sheet with parchment paper. If you don't have parchment paper, I think it would be okay to use an ungreased cookie sheet. Use a cookie scoop to place tablespoon-sized portions on the cookie sheet, about 2 inches apart.
6. Bake for 8-10 minutes. Watch to make sure they don't over-bake so they don't become hard when cool. Remember, there's no egg!
7. Allow cookies to cool on the baking sheet for a couple minutes, then remove them to a wire rack to completely cool.

ubc, vegetable oil, sugar, water, vanilla, flour, baking soda, ubc, cocoa, semisweet chocolate chips, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/egg-free-chocolate-chocolate-chip-cookies/ (may not work)