Black and White Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
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From October 2007 of Cooking Light-the ingredients have been changed from the original recipe to produce a lighter version of the cookie. Ingredients:
2 cups cake flour (about 8 oz.) |
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 kahlua (coffee flavored liqueur) |
1 teaspoon vanilla extract |
6 tablespoons miniature semisweet chocolate chips |
1/3 cup premium white chocolate chips |
2 1/2 tablespoons finely chopped pecans, toasted |
Directions:
1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with knife.
3. Combine flour, baking powder, and salt; stir with a whisk.
4. Combine sugars, butter, and shortening in a large bowl; beat with a mixer on medium speed until light and fluffy, about 3 minutes.
5. Combine water, egg substitute, Kahlua, and vanilla in a small bowl. Add Kahlua mixture to sugar mixture; beat 2 minutes or until well blended.
6. Gradually add flour mixture; beat at low speed just until combined.
7. Fold in chocolate chips, white chocolate chips, and pecans.
8. Drop by level tablespoonfuls 2 inches apart onto ungreased baking sheets.
9. Bake, 1 sheet at a time, at 350°F for 14 minutes or just until set and beginning to brown around edges and on bottoms.
10. Remove from oven; cool on pan 1 minute. Remove from pan; cool completely on wire racks.
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