These cookies are absolutely yummy. I found this recipe about two years ago in Cooking Light Magazine. My interest was piqued by the beautiful photo of the cookies,  I immediately open the magazine to that page and scanned the ingredients list.

It took me awhile to make these because back then, I couldn’t find vegetable shortening  and egg substitute where I normally buy my groceries and baking ingredients.  On my first try, I used all butter and for the egg substitute, I used real egg ( 1 egg)  which of course gave me different result; the batter spreads  when baked and gave me thinner cookies, they’re yummy but harder to work with and totally defeats the purpose of the recipe make-over..

Fortunately, I found all the ingredients that I need for these cookies over time and I’ve been baking these cookies whenever we want to and it has become one of our family’s favorites. I have also changed the name to a shorter one, Kahlua cookies instead of it’s original name: Black and White Chocolate chip cookies.

I bake the first batch for exactly the x minutes called for in the recipe and this is how the cookies turned out..quite pale, I like my cookies a little browned so I bake the succeeding batches a few minutes longer..

RECIPE FOR KAHLUA COOKIES
Cooking Light Magazine
October, 2007

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 ( I used Ovasil)
1 1/2 tablespoons Kahlúa (coffee-flavored liqueur)
1 teaspoon vanilla extract
6 tablespoons semisweet chocolate minichips ( I used big chips)
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.

Thanks for reading and Have a Happy Halloween! Boo! ;)

You may also want to see these:

• Silken Tofu Mocha Mousse Wed 17 Feb 2010
• Cherry Tassies Tue 08 Dec 2009
• The Daring Bakers' October Challenge: FRENCH MACARONS Tue 27 Oct 2009