Black and White Chocolate Chip Cookies

Total Time
29mins
Prep 15 mins
Cook 14 mins

From October 2007 of Cooking Light--the ingredients have been changed from the original recipe to produce a lighter version of the cookie.

Ingredients Nutrition

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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