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Black and White Chocolate Chip Cookies

Randy Mayor; Leigh Ann Ross
Yield 40 cookies (serving size: 1 cookie)
Kahlúa makes a subtle, yet delicious appearance in this chocolate chip cookie recipe. No liqueur? Simply substitute strong freshly brewed coffee.


  • 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

Nutrition Information

  • calories 87
  • caloriesfromfat 31 %
  • fat 3 g
  • satfat 1.6 g
  • monofat 0.9 g
  • polyfat 0.4 g
  • protein 0.8 g
  • carbohydrate 14.3 g
  • fiber 0.3 g
  • cholesterol 2 mg
  • iron 0.7 mg
  • sodium 35 mg
  • calcium 11 mg

How to Make It

  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.