One of my favorite sweets that my grandma prepares is this hybrid of a chocolate chip cookie and a meringue cookie.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 16 cookie bars |
Ingredients
- 2 eggs, separated
- 1 tablespoon water
- 2 cups all-purpose flour
- 1 ½ cups brown sugar, divided
- 1 cup butter, at room temperature
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 (8 ounce) package chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg yolks and water together in a small bowl.
- Combine egg yolk mixture, flour, 1/2 cup brown sugar, butter, white sugar, vanilla extract, baking soda, and salt in a large bowl; beat with an electric mixer on low speed until dough comes together.
- Press dough evenly into the bottom of a 9×13-inch baking pan. Scatter chocolate chips over dough.
- Beat egg whites in a glass, metal, or ceramic bowl, using clean beaters, until foamy. Gradually add remaining 1 cup brown sugar, continuing to beat until stiff peaks form. Spread beaten egg whites over chocolate chips.
- Bake in the preheated oven until top is lightly golden and edges start to pull away from the sides of the pan, 20 to 25 minutes. Cool completely before cutting into squares, about 30 minutes.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 212 mg |
| Sugars | 34 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
these were a favorite for my brothers and sisters when growing up. Best cookie bar ever!
I didn’t make the cookies myself, but I sure did eat them. In addition to the sheer deliciousness, I loved all the different textures you get in every bite. So good!
This was a really unique cookie and it was well received at a gathering. I, too, reduced the amount of sugar. I also added a mix of white and brown sugars to the meringue to help it whip up to a stiffer consistency. I loved how the meringue shattered as you cut into these.
i decided to try this recipe based on a fellow Allstar’s review. I did tweak the recipe a bit based on her comments, which i think worked out great in the end. I cut the sugars in half, and added a 1/2 tsp of cream of tartar to help stabilize the meringue. The meringue did turn out nice and chewy, breaking upon cutting which I expected from a meringue.
I was very excited to try this recipe when i saw it. when i read the recipe i thought it may be very very sweet, given the ratio of sugar to flour. i was right. these are make your teeth hum, sweet. i also thought that the meringue would be on the chewy side, it was not. it stayed soft. while the flavour of the cookie base is good, it is way to sweet for me.