Yesterday I wrote about an old recipe called “Halfway Cookies” and pointed out how recipes were similar, but had different amounts of butter in their crust. To see which version I liked best, I made two half batches. Yesterday I tried a recipe from Apartment Therapy’s “Kitchn”, then today I tried a recipe that was very similar in proportion but had twice the butter in the crust.
Today’s cookies had the same great contrast of textures – heavy cookie base, rich & chocolaty center & light and flaky brown sugar topping. The extra butter did make the base slightly more dense and crumbly and it added a lot of butter flavor. If I did a blind taste test on someone, I’m fairly certain they’d pick the higher butter version, but both versions are really good.
Below is how I made the cookies today and the recipe is designed for an 8 inch square pan. For a 13×9 inch version, just double everything, use a 13×9 inch metal pan and increase the cook-time to 30 minutes.
- 8 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon of water
- 1 cup all-purpose flour ( 4.5 oz)
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 scant teaspoon salt (omit if using salted butter or margarine)
- 1 cup semi-sweet chocolate chips
- 1 large egg white
- 1/2 cup packed brown sugar
- 1/4 tsp vanilla (optional, but I left it out today)
- Preheat oven to 350 degrees F. Line an 8 inch pan metal pan with nonstick foil.
- Cream butter and both sugars with an electric mixer. Beat in the egg yolk, vanilla and water; mix well.
- Combine the next four ingredients (flour, soda, powder and salt); gradually add to creamed mixture. Spread in pan. If you’re having problems with this, wet your fingers with cold water. Sprinkle dought with chips and pat them lightly into the dough.
- Prepare topping: Beat egg white in a mixing bowl just until stiff peaks begin to form. Gradually add brown sugar, beating onuntil well mixed. Beat in vanilla if using. Spread evenly over chips. Bake at 350 degrees F for 25 minutes or until golden brown. Cool completely on a wire rack. Cut into bars. Store in the refrigerator.
- Note: These are much easier to slice if you wait for them to cool completely.