Black And White Chocolate Chip Cookies

• 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
• 1 1/2 tablespoons Kahlua (coffee-flavored liqueur)
• 1 teaspoon vanilla extract
• 6 tablespoons semisweet chocolate minichips
• 1/3 cup premium white chocolate chips
• 2 1/2 tablespoons finely chopped pecans, toasted

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt; stir with a whisk.
3. 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, 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 350u0b0 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.
4. Note: You can freeze completely cooled cookies for up to a month in a zip-top plastic bag.

cake flour, baking powder, salt, brown sugar, granulated sugar, butter, vegetable shortening, water, egg substitute, coffee, vanilla, chocolate minichips, white chocolate chips, pecans

Taken from www.myrecipes.com/recipe/black-white-chocolate-chip-cookies (may not work)