Black and White Chocolate Chip Cookies

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.8 cup brown sugar packed
• 3 tablespoons butter softened
• 8 ounces cake flour 
• 0.3 cup chocolate chips white
• 2 tablespoons egg substitute 
• 0.5 cup granulated sugar 
• 1.5 tablespoons rum / brandy / coffee liqueur (coffee-flavored liqueur)
• 2.5 tablespoons pecans toasted finely chopped
• 0.3 teaspoon salt 
• 6 tablespoons semisweet chocolate chips 
• 1 teaspoon vanilla extract 
• 3 tablespoons shortening 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• blender
• ziploc bags
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, baking powder, and 1/4 teaspoon salt; stir with a whisk.
4. Combine sugars, butter, and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy, about 3 minutes.
5. Combine 1/4 cup water, egg substitute, Kahla, and vanilla in a small bowl.
6. Add Kahla 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.
7. Bake, 1 sheet at a time, at 350 for 14 minutes or just until set and beginning to brown around edges and on bottoms.
8. Remove from oven; cool on pan 1 minute.
9. Remove from pan; cool completely on wire racks.
10. Note: You can freeze completely cooled cookies for up to a month in a zip-top plastic bag.