Kahlua Cookies

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..

Cooking Light Magazine
October, 2007

Yield: 40 cookies (serving size: 1 cookie)

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


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! 😉

12 Responses to "Kahlua Cookies"

  1. Crystal   November 3, 2009 at 10:07 am

    These look great – and anything with Kahula MUST be good!

  2. Squeaky Gourmet   November 2, 2009 at 4:07 pm

    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!

  3. Lauren @ CoffeeMuffins   November 2, 2009 at 1:27 pm

    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. 🙂

  4. Judy   November 2, 2009 at 8:45 am

    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…

  5. Jessie   November 2, 2009 at 7:20 am

    oh my these cookies look wonderful! I never had Kahlua cookies before, must put these cookies on my “to bake” list

  6. Jeannie   November 2, 2009 at 3:01 am

    Congrats on making it to Top 9! Those cookies sure look good!

    • Olive   November 2, 2009 at 8:11 am

      Jeannie, thank you, and I just found out too, Yay! I’m so happy 🙂

      Thank you, too Natalie, Anncoo, Brie, Janice, Sophie and Jessie! 🙂

  7. Sophie   November 1, 2009 at 6:14 am

    MMMMMMMMMMMMMMMM,…your cookies look excellent to me!! What is not to like???

  8. Janice   October 31, 2009 at 9:39 pm

    These look great, anything with kahlua is delish

  9. Brie   October 31, 2009 at 4:26 pm

    Cooking Light is one of my fav cooking magazines. I’ll make sure to keep this recipe on hand – looks amazing!

  10. anncoo   October 31, 2009 at 1:26 am

    This sounds good with kahlua in it.

  11. Natalie   October 30, 2009 at 1:52 pm

    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.


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