Best Halfway Cookies Recipes

HALFWAY COOKIES

Steps:

• 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 9x13-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.

CHOCOLATE CHIP HALFWAY COOKIES

Steps:

• 1. Preheat oven to 350°F. 2. In a large mixing bowl, with an electric mixer on high speed, beat butter until creamy. Add sugars and beat well. Beat in egg yolks and vanilla extract. 3. In a separate bowl, sift together flour, baking soda, baking powder, and salt. Add to creamed mixture. Dough will be stiff. 4. Press dough flat onto a greased 10-by-14-inch baking sheet, cover with chocolate chips, and bake for 10 minutes. 5. Reduce oven heat to 325°F. Make meringue topping: Beat egg whites until very stiff; add brown sugar and beat well. 6. Spread meringue across top of dough (don't spread all the way to edges). 7. Return to oven for 12 to 15 minutes or until meringue is very light brown and dough is set. 8. Let cool; cut into bars.

HALFWAY COOKIES

Steps:

• Preheat the oven to 350°. Cut two pieces of aluminum foil 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. Spray the foil with nonstick coating.
• 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.
• Press the cookie dough gently into the pan with your hands, making sure the surface is even.
• Sprinkle the chocolate chips on top of the cookie dough and use your palms to press them slightly into the dough.
• Using a stand or hand mixer with a clean bowl and a clean whisk attachment, start whisking the egg whites. 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.
• Scoop the meringue down the middle of the pan. It will be very sticky! 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.
• 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. Continue baking for an additional 5-10 minutes, until the edges look toasted and are pulling away from the sides of the pan.
• Wait until the pan is completely cook before lifting out the bars and cutting them into pieces.

HALFWAY COOKIES

Steps:

• Preheat the oven to 350°. Cut two pieces of aluminum foil 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 ends hanging over the sides of the pan. Spray the foil with nonstick coating. Whisk together flour, salt, baking soda, and baking powder a small bowl and set aside. Using a standing mixer, a hand mixer, or by hand, cream together the butter, the granulated sugar and 1/2 cup of the brown sugar until it looks like smooth frosting. Separate eggs, reserving the whites. Mix the yolks into the butter-sugar mixture one at a time until they are completely absorbed, then mix in water and vanilla. With the mixer at a low speed, add flour mixture and beat gently until all the flour has been absorbed and the dough looks crumbly. Press cookie dough gently into the pan with your hands, making sure the surface is even. Sprinkle chocolate chips on top of the cookie dough and use your palms to press them slightly into the dough. Using a stand or hand mixer with a clean bowl and a clean whisk attachment, start whisking egg whites. Gradually increase your speed to medium-high. When 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 speed to the highest setting. When all the sugar has been added, continue whipping the meringue until it holds a soft peak. Scoop the meringue down the middle of the pan. It will be very sticky! Use a spatula to gently spread the meringue from the middle to the edges. 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. Continue baking for an additional 5-10 minutes, until the edges look toasted and are pulling away from the sides of the pan. Allow to cool completely before cutting.