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
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! 😉
- 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.