Lightly spoon flour into dry measuring cups; level with a knife. 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, 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.
Note: You can freeze completely cooled cookies for up to a month in a zip-top plastic bag.
Make sure to put all the liquid stated in the recipe. I removed a few tsp. of water because I used more Kahlua and the cookies are a bit dry. Tasty, but dry.
(I added more choc. chips than stated as I wasn't using white chips at all).
I have been baking cookies for many years and would never make these cookies again. They lacked flavor & definitely did not have enough semi-sweet chocolate chips. If I wasn't the one who baked them, I wouldn't have even know there were chocolate chips in them because you could not taste them. They became hard very quickly, within just a couple of days, even though I had them in an airtight container.
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