Double Chocolate Cookies

Recipe #104849

YIELDS: 41 cookies ( small ice cream scoop)

COMMENT:
Baked more than 15min (while oven's turned off) so the cookies turned hard like rock = very crunchy. Not sweet at all, and very light chocolate flavor. May add more sugar next time. Didn't change shape when baked. I don't have to chill the dough after scooping them out. The texture of the unbaked dough was rubbery

CHANGES:
use new Hershey's Coco, measured the amount 43 g for 1/2 c

EQUIPMENT:

Topmost rack : L dark nonstick (24 cookies); S nonstick (17cookies) baked 350º more than 15min. Rotating pan halfway.

PROCEDURE:
1. Combined dry. Cream margarine, sugar. Add milk, oil, vanilla while mixer is running
2. Stir dry ingredients w/ spatula, add chips.
3. Scoop, then flatten w/ bottom of glass dipped in cocoa --> even if w/o cocoa, it doesn't stick to bottom of glass
4. Didn't chill while i do the other recipes
5. Baked 350º 15min/sheet. Then let it sit inside heated oven till it was rock hard.

RECIPE:

1 cup sugar
1/4 cup margarine
1/3 cup oil
2/3 cup soy milk or rice milk or cow milk
1 teaspoon vanilla
3 cups flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips

1. Cream together magarine and sugar, then add oil.
2. Slowly stir in vanilla and milk til blended.
3. In separate bowl, mix dry ingredients.
4. Stir into the"wet" ingredients and mix.
5. When half mixed, pour in the chips and blend til ingredients are just mixed.
6. Drop by generous spoonful onto greased cookie sheet.
7. Bake ate 350% for 10- 15 minutes.