Black and White Chocolate Chip Cookies

The Kahlúa presence is subtle in this cookie; if you don't have this coffee-flavored liqueur, substitute an equal amount of strong freshly brewed coffee. You can freeze completely cooled cookies for up to a month in a zip-top plastic bag.

Yield: 40 cookies (serving size: 1 cookie)

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

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.

Nutritional Information

Calories:

87 (31% from fat)

Fat:

3g (sat 1.6g,mono 0.9g,poly 0.4g)

Protein:

0.8g

Carbohydrate:

14.3g

Fiber:

0.3g

Cholesterol:

2mg

Iron:

0.7mg

Sodium:

35mg

Calcium:

11mg