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Black and White Chocolate Chip Cookies


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed brown sugar
1/2 cup sugar
3 tablespoons butter, softened
3 tablespoons vegetable shortening
1/4 cup water
2 tablespoons egg substitute
1-1/2 tablespoons Kahula (coffee flavored liquer) or 1-1/2 tablespoons strong fresh brewed coffee
1 teaspoon vanilla extract
6 tablespoons semisweet chocolate mini chips
1/3 cup premium white chocolate chips
2-1/2 tablespoons finely chopped pecans, toasted


Preheat oven to 350 degrees. Combine flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Combine sugars, butter, and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy, about 3 minutes. Combine 1/4 cup water, egg substitute, Kahula, and vanilla in a small bowl. Add Kahula mixture to sugar mixture; beat 2 minutes or until well blended. Gradually add flour mixture; beat at low speed just until combined. Fold in chocolate chips, white chocolate chips, and pecans. Drop by level tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake, 1 sheet at a time, at 350 degrees for 14 minutes or just until set and beginning to brown around edges and on bottoms. Remove from oven; cool in pan 1 minute. Remove from pan; Cool completely on wire racks.


Pairs Well With


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