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.
- 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
- Preheat oven to 350°F.
- Lightly spoon flour into dry measuring cups; level with knife.
- Combine flour, baking powder, and salt; stir with a whisk.
- Combine sugars, butter, and shortening in a large bowl; beat with a mixer on medium speed until light and fluffy, about 3 minutes.
- Combine water, egg substitute, Kahlua, and vanilla in a small bowl. Add Kahlua 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°F 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.