Black and White Chocolate Chip Cookies
  • 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
  1. 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.