Black and White Chocolate Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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Kahlúa makes a subtle, yet delicious appearance in this chocolate chip cookie recipe. No liqueur? Simply substitute strong freshly brewed coffee. Ingredients:
2 cups cake flour (about 8 ounces) |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup packed brown sugar |
1/2 cup granulated sugar |
3 tablespoons butter, softened |
3 tablespoons vegetable shortening |
1/4 cup water |
2 tablespoons egg substitute |
1 1/2 tablespoons kahlúa (coffee-flavored liqueur) |
1 teaspoon vanilla extract |
6 tablespoons semisweet chocolate minichips |
1/3 cup premium white chocolate chips |
2 1/2 tablespoons finely chopped pecans, toasted |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt; stir with a whisk.
3. 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, Kahlúa, and vanilla in a small bowl. Add Kahlúa 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° for 14 minutes or just until set and beginning to brown around edges and on bottoms. Remove from oven; cool on pan 1 minute. Remove from pan; cool completely on wire racks.
4. Note: You can freeze completely cooled cookies for up to a month in a zip-top plastic bag.
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