Half Batch Halfway Chocolate Chip Cookie Bars with Meringue
Indulgent bar cookies combining a chewy chocolate chip base with a golden meringue topping. The bottom layer features butter-rich cookie dough studded with semi-sweet chips, while beaten egg whites and brown sugar create a crispy, sweet crown. Perfect for smaller gatherings when you want impressive results without making full batches. The contrast between the dense, fudgy base and airy meringue makes these bars uniquely satisfying. Ideal for potlucks or afternoon treats with coffee.
Ingredients
- 8 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ tablespoon water
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt, scant, omit if using salted butter
- 1 cup semi-sweet chocolate chips
- 1 large egg white
- ½ cup brown sugar, packed
- ¼ teaspoon vanilla(optional)
Instructions
- 1
Preheat oven to 350 degrees F and line 8 inch metal pan with nonstick foil
- 2
Cream butter and both sugars with electric mixer
- 3
Beat in egg yolk, vanilla and water until well mixed
- 4
Combine flour, baking soda, baking powder and salt
- 5
Gradually add flour mixture to creamed mixture
- 6
Spread dough in prepared pan, wetting fingers with cold water if needed
- 7
Sprinkle chocolate chips over dough and pat lightly into surface
- 8
Beat egg white until stiff peaks begin to form
- 9
Gradually add brown sugar to egg white, beating until well mixed
- 10
Beat in vanilla if using
- 11
Spread meringue evenly over chocolate chips
- 12
Bake for 25 minutes or until golden brown
- 13
Cool completely on wire rack before cutting into bars
Tips
Wet your fingers with cold water when spreading the sticky cookie dough in the pan to prevent sticking
Wait for bars to cool completely before cutting for cleanest slices - refrigerate for even easier cutting
Pat chocolate chips gently into dough surface to prevent them from sinking during baking
Good to Know
refrigerator in covered container
can be made 1 day ahead
at room temperature or chilled
Common Mistakes
cream butter and sugars thoroughly to avoid dense texture
do not overbeat meringue to avoid collapse
cool completely before cutting to avoid crumbly bars
Substitutions
FAQ
Can I use salted butter instead of unsalted?
Yes, but omit the salt from the recipe as noted in the ingredients list to prevent oversalting the cookie base.
What if my meringue deflates during baking?
Ensure egg white is beaten to proper stiff peaks before adding sugar gradually. Overbeating can cause collapse.
How long do these bars keep in the refrigerator?
Store covered in refrigerator for up to one week. The meringue may soften slightly but bars remain delicious.