Black & White Chocolate Chip Cookies
These are very delicious cookies, we always cook them. Everytime they go very well.
Yield
10 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
about 8 ounces |
|
| ¾ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| ½ | cup |
granulated sugar replacement
|
* |
| 3 | tablespoons |
butter
softened |
|
| 3 | tablespoons |
vegetable shortening
|
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
liquid egg substitute
|
|
| 1 ½ | tablespoons |
liqueur
coffee-flavored |
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | tablespoons |
mini chocolate chips
semisweet |
|
| ⅓ | cup |
white chocolate chips
premium |
*
|
| 2 ½ | tablespoons |
pecans
finely chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
about 8 ounces |
|
| 3.8 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 118 | ml |
granulated sugar replacement
|
* |
| 45 | ml |
butter
softened |
|
| 45 | ml |
vegetable shortening
|
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
liquid egg substitute
|
|
| 23 | ml |
liqueur
coffee-flavored |
|
| 5 | ml |
vanilla extract
|
|
| 9E+1 | ml |
mini chocolate chips
semisweet |
|
| 79 | ml |
white chocolate chips
premium |
*
|
| 38 | ml |
pecans
finely chopped, toasted |
|
Directions
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, and ¼ 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 ¼ 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.
