Why did I make these last night with my eye-brows down and my forehead wrinkled? Because these guys cure worries. Worried about your car at the shop? Take a bite of one of these. Worried because your house is a disaster-mess? Chomp chomp. Feeling a little weird, in general? Eat two. Whew. I feel way better, do you?
These are probably called half-way cookies because they are half-way between heaven and a dream. These cookies have it all: cookie goodness, chocolate and a marshmallowy-brown-sugary-crunchy top. So what’s not to like?
Half-Way Cookie Bars
Recipe from The Kitchn
- 2 cups all-purpose flour
- 1 t salt
- 1/4 t baking soda
- 1 t baking powder
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cup brown sugar, separated
- 2 eggs, separated
- 1 T water
- 1 t vanilla
- 12 ounces semi-sweet chocolate chips
- Preheat the oven to 350ºF. Line the bottom of a 9×13 inch baking dish with aluminum foil so that it overlaps the edges. Spray with cooking spray.
- Make the cookie layer. Whisk together the flour, salt, baking soda and baking powder in a small bowl and set aside. Using an electric mixer cream together the butter, the granulated sugar and just 1/2 cup of the brown sugar until smooth like frosting.
- Separate the eggs, reserving the whites. Mix the yolks into the butter-sugar mixture one at a time until they are completely absorbed, then mix in the water and vanilla. With the mixer at a low speed, add the flour mixture and beat gently until all the flour has been absorbed and the dough looks crumbly.
- Press the cookie dough gently into the pan with your hands, trying your best to keep the layer even. Sprinkle the chocolate chips on top of the cookie dough and use your palms to press them slightly into the dough. This will help keep them from moving when you add the meringue.
- Make the meringue. Using an electric mixer, beat the egg whites, gradually increasing your speed to medium-high. When the egg whites look very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time. Continue increasing your speed to the highest setting. When all the sugar has been added, continue whipping the meringue until it holds a soft peak. It should look like glossy, soft-serve ice cream.
- Spread the meringue on top of the chocolate chips. It will be very sticky! Use a spatula and gently spread the meringue from the middle to the edges, skimming the excess from the top to the edges.
- Lightly press a piece of buttered parchment paper or wax paper directly onto the top of the meringue (this helps maintain even layer of meringue and protects it from burning). Bake for 20 minutes, then remove the parchment. Continue baking for 5-10 minutes, or until the edges are toasted and are pulling away from the sides of the pan.
- Allow the bars to cool completely before lifting the bars out by the foil and cutting into squares.
What a speedy little guy.