Black and White Chocolate Chip Cookies
Black and White Chocolate Chip Cookies requires about 45 minutes from start to finish. This recipe makes 40 servings with 89 calories, 1g of protein, and 4g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It works well as a dessert. Head to the store and pick up vanillan extract, water, granulated sugar, and a few other things to make it today.
Instructions
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, Kahla, and vanilla in a small bowl.
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.
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.
Note: You can freeze completely cooled cookies for up to a month in a zip-top plastic bag.