Black and White Chocolate Chip Cookies

Black and White Chocolate Chip Cookies Recipe
Randy Mayor; Leigh Ann Ross
Kahlúa makes a subtle, yet delicious appearance in this chocolate chip cookie recipe. No liqueur? Simply substitute strong freshly brewed coffee.

Yield:

40 cookies (serving size: 1 cookie)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

Note:

Peggy Fegler, Gering, Nebraska,

October 2007
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