1 cup margarine, cold
1 1/2 cup turbinado sugar
1/2 cup brown sugar
1 tbsp egg replacer
1/4 cup water
2 1/2 cups flour
1 1/2 tsps baking soda
1 tsp baking powder
1/2 tsp salt
1/2 bag of chocolate chips
1/3 cup cocoa powder (optional)
Preheat oven to 350F.
Cream sugar into margarine. Exercise those forearms. I know you're thinking "this would be easier if the margarine wasn't cold", but the point here is for the sugar to cut into the margarine and make lots of tiny air pockets which make the cookie chewy. And that doesn't work as well if the margarine's all soft.
Whisk egg replacer thoroughly in water (this is what those ridiculously little whisks are for) and then fold into sugar/margarine mixture.
In a separate bowl, combine flour, salt, baking soda, powder. Add the cocoa here if you're feeling especially decadent. Ok, you could do all this in the first bowl, but the odds of one of the cookies ending up extra salty are pretty high. Mixing the salt in well is important, so I probably shouldn't have even told you that.
Finally, fold the flour into the margarine and then mix in the chips. I sure hope you didn't get those Sunspire chips, they're horrible.
If you haven't eaten all the cookie dough by this point, it's time to put it on the cookie sheet. Make balls about 1 inch across and flatten them a bit. Try not to act like you're 7.
Bake for about 10 to 11 minutes. Wash baking sheets before reusing, otherwise the residue will burn and make your cookies taste burnt.