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bar cookies
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Halfway Cookies

Half-Batch Halfway Cookies are a chocolate chip bar cookie with a light, meringue topping.
Course Dessert
Cuisine American
Keyword Halfway Cookies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Anna
Cost 5

Ingredients

Base:

  • ¼ cup unsalted butter, softened (56 grams)
  • ¼ cup granulated sugar (50 grams)
  • ¼ cup packed light brown sugar (50 grams)
  • 1 large legg yolk
  • ½ teaspoon vanilla extract
  • ½ tablespoon water
  • 1 cup all-purpose flour (127 grams)
  • ½ teaspoon baking powder
  • teaspoon baking soda
  • ½ teaspoon salt, use a scant teaspoon (omit if using salted butter or margarine)
  • 1 cup semi-sweet chocolate chips 6 oz

Topping:

  • 1 large egg white
  • ½ cup packed brown sugar
  • ¼ teaspoon vanilla optional -- my add-in

Instructions

  • Preheat oven to 350 degrees F. Line an 8 inch pan with nonstick foil.
  • Cream butter and both sugars. Beat in the egg yolk and vanilla and water; mix well.
  • Combine the next four ingredients (flour, soda, powder and salt); gradually add to creamed mixture. Spread in pan. Sprinkle 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 on high until stiff peaks form. 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 or freeze. The meringue will not get rock hard, but the freezer should keep them fresh.