Black and White Chocolate Chip Cookies

Black and White Chocolate Chip Cookies (Adapted from CL)

2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, softened
3 tablespoons trans-fat free shortening (I tend to use Spectrum Organic)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup water
1 large egg white
1 1/2 tablespoons Kahlúa
1 teaspoon vanilla
1/3 (heaping) cup mini chocolate chips
1/3 cup white chocolate chips
2 1/2 tablespoons finely chopped pecans, toasted

Preheat oven to 350

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter, shortening and sugars until light and fluffy.

In a small bowl, whisk together water, egg white, Kahlúa and vanilla - add to the sugar mixture and beat until well blended. Add the flour mixture and mix just until combined - fold in chocolate chips, white chocolate chips and pecans.

Using a tablespoon cookie scoop, drop the dough onto parchment lined baking sheets - flatten slightly as they don't spread too much. Bake until the edges are beginning to brown and the center is set - about 11 to 14 minutes. Remove and let cool on the pan for 1 minute before transferring the cookies to a wire rack to cool completely.

Makes about 32 cookies.

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