Chocolate Chip Meringue "Halfway" Cookies

Our mischievous cat, Mia Belle, in a bowl, watching me make Halfway Cookies

So I've been consigned to bed for the past three days because of a back spasm flare-up. It happens occasionally, and it leaves me in great pain with restricted motion and strength. Making these cookies took less than 20 minutes, but now I'm shaking violently and my back is aching so bad that I'm wondering if it's worth it...particularly because we have to do our grocery shopping tonight...sigh...

It also took me longer because my brain seems to be malfunctioning in combination with my back. I had to read the instructions over and over just to keep them in my head for more than two seconds. As my SLE (i.e. Lupus) gets worse, I have a harder and harder time keeping basic instructions in my short-term memory. If I already know how to do it, I'm usually fine; however, since I'm not really the type to follow recipes exactly (because if I know the theory, I'll do alright generally), it screws with my baking ability.

Anyway, these were quick and easy to make, and seem impressive without being difficult to make. I think I'll make them next time we have a potluck at school, or just when we have friends 'round. The recipe is from the fantastic site, The Kitchn, and can be found here.

"Half-Way" Cookies

Time: 15 minutes (or, if you're me, 20+) prep, 25-30 minutes baking
Serves: 15 single servings

Ingredients
2 cups flour*
1 teaspoon salt*
1/4 teaspoon baking soda*
1 teaspoon baking powder*
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cup brown sugar, separated
2 eggs, separated**
1 tablespoon water
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips or chunks (I used some chocolate chips, and some chopped bittersweet 72% cacao)

*I ended up having about 1/3 cup of dry ingredients left over (see picture below) because the dough was pretty dry at that point and I didn't want to ruin it. I'm still toying with the amounts, but you could safely reduce them by 1/4 or so each...or you could make it easy and make the recipe as written, but consign yourself to throwing some of the dry ingredients away. Your choice.
**I always have leftover egg whites in my fridge, usually because of my insatiable appetite for custard and ice cream, which require only the yokes. I can never find something to do with them that's worth the effort, so often they go to waste. So I decided to add 2-3 extra whites to the 2 called for to make the meringue. Many comments on the original recipe site suggested that there wasn't enough meringue in the original recipe, and I concur - the extra whites gives you plenty to spread. However, if you don't have them lying around and don't plan to use the yokes, I'm sure 2 will suffice. Or, feel free to send your yolks to me and I'll give them a good home. :-)

Equipment
9x13 baking dish
aluminum foil (I used all parchment paper, but I left in the original instructions so you can choose for yourself)
parchment paper

Procedure
1. Preheat the Oven and Prepare the Pan
Preheat the oven to 350°. Cut two pieces of aluminum foil/parchment and fold them to match the width of the pan. Press one piece into the pan lengthwise and the other into the pan crosswise with the ends hanging over the sides of the pan. This makes it easy to lift the bars out of the pan once they're cooled. Spray the foil with nonstick coating.

2. Make the Cookie Dough
Whisk together the flour, salt, baking soda, and baking powder in a small bowl and set aside. Using a standing mixer, a hand mixer, or by hand, cream together the butter, the granulated sugar and just 1/2 cup of the brown sugar until this looks like smooth 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. Don't add too much flour - stop when it's crumbly but still can form a ball if you press it gently.

3. Add the Cookie Layer, then the Chocolate Layer
Press the cookie dough gently into the pan with your hands, making sure the surface is even.

If you're using chocolate in a bar form, you will need to chop it. I use the edge of the knife and shave off the end diagonally.

Then, sprinkle the chocolate 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.

4. Make the Meringue
Using a stand or hand mixer with a clean bowl and a clean whisk attachment, start whisking the egg whites [remember, at this point you can increase the egg whites from 2 up to 5 if you happen to have them lying around]. Gradually increase your speed to medium-high. When the egg whites are 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.

5. Spread the Meringue on Top
Scoop the meringue down the middle of the pan.

It will be very sticky [note: I did not find it to be overly sticky, and spreading was really easy]. Use a spatula to gently spread the meringue from the middle to the edges.

We found it helpful to skim meringue from the top and gradually push it outward. Then, make it pretty by doing a wave design! :-)

6. Bake the Bars
Lightly press a piece of parchment or wax paper on the top of the meringue (this makes an even layer and protects the meringue from scorching). Bake for 20 minutes, then remove the parchment.

This is what it will look like (hopefully) after you remove the parchment - note that most of the meringue design remained intact!

Continue baking for an additional 5-10 minutes, until the edges look toasted and are pulling away from the sides of the pan.

7. Allow to Cool (this is the hardest step!)
Wait until the pan is completely cook before lifting out the bars and cutting them into pieces.

Enjoy!! There are also many possible variations for this recipe - fruit jams or preserves inside, white chocolate, flavoured meringue, sugar cookie base, gingersnap base, biscuit or shortbread base, etc. It's such an easy recipe that you can easily make it your own with little work. :-)