HALFWAY COOKIES

HALFWAY COOKIES image

Yield 1 13'x9' pan

Number Of Ingredients 11

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

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.