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, 2007Yield: 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, toastedPreparation
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! 😉
Kahlua Cookies added by Olive on
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These look great – and anything with Kahula MUST be good!
I have yet to meet a person who does not love cookies!
I can’t imagine using shortening though–I wonder if pinto beans would work…this inspires me to try it! Though I am sure they would not be as wonderful and crisp–coconut oil maybe–hhmm…
Thanks for sharing!
BUZZ!!
I am a huge fan of coffee flavoured things (as you may guess from the name), but I have yet to make a coffee flavoured cookie! These look wonderful so maybe they are worth a shot, also I am a huge fan of white chocolate, so these will go down wonderfully. 🙂
Ooo… they look chunky alright. Dangerous stuff!
I don’t have any Kahlua (boo) or pecans for that matter, so no cookies for me tonight
I’m looking at my cake flour and using all the imagination I got…
oh my these cookies look wonderful! I never had Kahlua cookies before, must put these cookies on my “to bake” list
Congrats on making it to Top 9! Those cookies sure look good!
Jeannie, thank you, and I just found out too, Yay! I’m so happy 🙂
Thank you, too Natalie, Anncoo, Brie, Janice, Sophie and Jessie! 🙂
MMMMMMMMMMMMMMMM,…your cookies look excellent to me!! What is not to like???
These look great, anything with kahlua is delish
Cooking Light is one of my fav cooking magazines. I’ll make sure to keep this recipe on hand – looks amazing!
This sounds good with kahlua in it.
These look lovely Olive. I love Kahlua in general, so I am sure I will love these cookies, …although I will probably use regular egg rather than the substitute….Thanks for sharing.