Black & White Chocolate Chip Cookies

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.