- 40
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
Step 1
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.