Author: Launi
- 2 c. flour
- 1 tsp salt
- ¼ tsp baking soda
- 1 tsp baking powder
- ½ c butter
- ½ cup sugar
- 1½ cup brown sugar
- 2 eggs, separated
- 1 tablespoon water
- 1 tsp vanilla
- 12 oz. semi-sweet chocolate chips
- Preheat the oven to 350°. Line a 9×13 baking pan with two pieces of foil–one piece lengthwise and the other piece crosswise with the ends hanging over the sides.
- Stir together the flour, salt, baking soda, and baking powder in a small bowl and set aside.
- Using a mixer, cream together the butter, the granulated sugar and just ½ cup of the brown sugar together until it’s smooth.
- Separate the eggs, and set the whites aside.
- Beat the yolks into the butter mixture one at a time until well blended.
- Add water and vanilla–mix well.
- With the mixer on low speed, add the flour slowly and beat until dough looks crumbly.
- Press the cookie dough gently into the pan evenly.
- Sprinkle the chocolate chips on top of the cookie dough and press them in just enough that they stay put a bit.
- Using a mixer and whisk attachment, being beating the egg whites on medium. Gradually increase the speed to medium-high.
- When the egg whites turn white, start adding the remaining cup of brown sugar a spoonful 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, sticky peak.
- Scoop the meringue down the middle of the pan with a spatula and gently spread it to the edges.
- Cover the pan loosely with foil–shiny side up and bake for 20 minutes, then remove the foil.
- Continue baking for an additional 5-10 minutes, until the top looks toasted and pulls slightly away from the sides.
- Allow to cool for about 20 minutes and then cut into squares.
Recipe by Gracious Rain at https://graciousrain.com/divine-halfway-bars/
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