Half Batch Halfway Cookies Version 2 (More Butter)
Halfway cookies are bar cookies topped with a brown sugar meringue. This version is baked in an 8 inch square pan. For a larger batch, double ingredients and use a 9x13 inch pan.
- 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.