Preheat oven to 350°.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, combine both sugars and butter. Beat until light and fluffy (about 3 minutes).
Combine water egg, Kahlua, and vanilla. Add to sugar/butter mixture, beating until well blended. On low speed, gradually add flour mixture until just combined. Stir in chocolate chips, white chocolate chips, and pecans.
Drop dough by tablespoonfuls onto ungreased baking sheets. Bake for 14 minutes, or until set and beginning to brown around the edges. Cool on pan for 1-2 minutes. Then, remove to wire racks to cool completely.
Makes about 40 cookies.
*The original recipe lists 2 tablespoons egg substitute. One egg is equivalent to 4 tablespoons (1/4 cup) egg substitute. I lightly beat one large egg, and used half of that, which is about 2 tablespoons.