Get the Recipe:
Black and White Chocolate Chip Cookies
These black and white chocolate chip cookies are light and delicate, with Kahlua for extra flavor and plenty of chocolate in every bite!
Ingredients
- 2 cups (240 g) cake flour*
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, softened
- 1/4 cup (59 ml) water
- 1/2 large egg**
- 1 1/2 tablespoons Kahlua, or brewed coffee
- 1 teaspoon vanilla extract
- 6 tablespoons (63 g) semisweet chocolate chips
- 1/3 cup (57 g) white chocolate chips
- 2 1/2 tablespoons finely chopped pecans, or other nut, toasted
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Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, combine both sugars and the butter. Beat until light and fluffy (about 3 minutes).
- Combine the water, egg, Kahlua, and vanilla. Add to the sugar/butter mixture, beating until well blended.
- With the mixer on low speed, gradually add the flour mixture until just combined. Stir in the chocolate chips, white chocolate chips, and pecans.
- Drop the dough by tablespoonfuls onto the baking sheets. Bake for 12 to 14 minutes, or until set and beginning to brown around the edges. Cool on the pan for 1 to 2 minutes. Then, remove to wire racks to cool completely.
Notes
- *Depending on humidity and the brand of cake flour used, you may need to add up to another 1/4 cup of flour.
- **Lightly beat one large egg, and use half of that, which is about 2 tablespoons.
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