Black And White Chocolate Chip Cookies Recipe

Name: Black And White Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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 350u00b0.
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 350u00b0 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.

827

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups cake flour (about 8 ounces), 3/4 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup packed brown sugar, and more.

Yes, Black And White Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black And White Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions