Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 1

Kahlúa makes a subtle, yet delicious appearance in this chocolate chip cookie recipe. No liqueur? Simply substitute strong freshly brewed coffee.

Peggy Fegler, Gering, Nebraska
Recipe by Cooking Light October 2007

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Credit: Randy Mayor; Leigh Ann Ross

Recipe Summary test

Yield:
40 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

87 calories; calories from fat 31%; fat 3g; saturated fat 1.6g; mono fat 0.9g; poly fat 0.4g; protein 0.8g; carbohydrates 14.3g; fiber 0.3g; cholesterol 2mg; iron 0.7mg; sodium 35mg; calcium 11mg.
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