Introduction
Delightful Treats Await
Indulge in the sweet harmony of cookie dough and meringue with this delicious recipe. This decadent dessert combines the rich flavors of semisweet chocolate with a light and fluffy meringue topping, resulting in a treat that is perfect for any occasion. Follow our detailed guide to whip up these delightful bars that are sure to impress family and friends.
Ingredients
Cookie Dough
2 cups all-purpose flour (240 grams)
¼ teaspoon kosher salt
¼ teaspoon baking soda
1 teaspoon baking powder (4 grams)
½ cup unsalted butter, room temperature (113 grams, 1 stick)
½ cup granulated sugar (100 grams)
½ cup brown sugar (107 grams)
2 egg yolks, room temperature (28 grams)
1 tablespoon water, room temperature (14 grams)
1 teaspoon pure vanilla extract (4 grams)
12 ounces semisweet chocolate chips (340 grams)
Meringue
2 egg whites (70 grams)
1 cup brown sugar (213 grams)
Prep Time
15 minutes
Cook Time
25-30 minutes
Total Time
40-45 minutes
Yield
Approximately 12-16 bars
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Prepare a 9×13-inch jelly roll pan or baking pan by spraying it with nonstick spray and set it aside.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, ¼ teaspoon of kosher salt, ¼ teaspoon of baking soda, and 1 teaspoon of baking powder until thoroughly combined. Set this mixture aside for later use.
Step 3: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, add ½ cup of room temperature unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar. Beat these ingredients on high speed until the mixture is light and fluffy, which should take about 2 minutes.
Step 4: Incorporate Wet Ingredients
Add 2 egg yolks, 1 tablespoon of room temperature water, and 1 teaspoon of pure vanilla extract to the butter and sugar mixture. Beat this combination well, making sure to scrape down the sides of the bowl as needed to ensure everything is well combined.
Step 5: Combine Ingredients
Gradually add the dry ingredients to the wet mixture. Mix just until everything is incorporated, being careful not to overmix the dough.
Step 6: Prepare the Cookie Dough in the Pan
Transfer the cookie dough to the prepared pan. Use your hands or a spatula to press the dough into an even layer across the bottom of the pan.
Step 7: Add Chocolate Chips
Evenly sprinkle 12 ounces of semisweet chocolate chips over the cookie dough layer. Press the chocolate chips slightly into the dough to secure them in place.
Step 8: Make the Meringue
In a clean mixing bowl, add 2 egg whites. Beat the egg whites on high speed until they become frothy and are almost stiff.
Step 9: Add Brown Sugar to Meringue
With the mixer still running on high speed, gradually pour in 1 cup of brown sugar. Continue beating until the egg whites form stiff peaks and the meringue has a glossy finish.
Step 10: Spread Meringue
Carefully spread the brown sugar meringue evenly over the layer of chocolate chips in the pan.
Step 11: Bake the Bars
Place the pan in the preheated oven and bake for 25-30 minutes. The meringue should be light brown, and the top should look set and cooked through.
Step 12: Cool and Serve
Once baked, transfer the pan to a cooling rack. Allow the bars to cool completely before slicing them into squares and serving.
Notes
Note 1: Room Temperature Ingredients
Ensure that both the butter and the egg yolks are at room temperature before starting for the best results.
Note 2: Stiff Peaks for Meringue
When beating the egg whites, ensure that you achieve stiff peaks for a stable meringue that holds its shape.
Note 3: Cooling Time
Patience is key; allow the bars to cool completely in the pan for the best texture and to ease cutting.
Cook techniques
Whisking Dry Ingredients
Whisking together the dry ingredients in a bowl ensures they are evenly distributed and helps prevent clumping, which is essential for a consistent texture in baked goods.
Beating Butter and Sugars
Beating butter with granulated and brown sugars creates air pockets in the mixture, resulting in a light and fluffy texture for the cookie dough. This is achieved by utilizing a stand mixer on high speed.
Incorporating Wet Ingredients
Adding egg yolks, water, and vanilla extract to the creamed butter and sugars enhances the flavor and moisture of the dough. It also helps to emulsify the mixture, ensuring a smooth consistency.
Mixing Dry and Wet Ingredients
Gradually adding the dry mixture to the wet mixture prevents overmixing, which can lead to tough cookies. Stop mixing as soon as the dry ingredients are incorporated.
Pressing Cookie Dough into the Pan
Pressing the cookie dough evenly into the pan creates a uniform base for the bars, ensuring they bake evenly. Use your hands or a spatula for this step.
Preparing Meringue
Beating egg whites on high speed until almost stiff forms the base of the meringue. Adding brown sugar gradually helps to stabilize the meringue and achieve a glossy finish.
Baking the Bars
Baking the assembled bars at 350°F allows the cookie layer to cook through while the meringue sets. The timing is crucial; remove the bars from the oven once the meringue is lightly golden and firm to the touch.
FAQ
Can I substitute different types of flour?
All-purpose flour is recommended for the best texture, but you can experiment with alternatives like whole wheat or gluten-free options, keeping in mind that this may change the final outcome.
What happens if I overmix the dough?
Overmixing can develop gluten in the dough, resulting in tougher cookies. It’s best to mix just until the ingredients are combined.
Can I use different chocolate chips?
Yes, you can substitute semisweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate to suit your taste.
How do I know when the meringue is ready?
The meringue is ready when stiff peaks form, meaning it holds its shape when the whisk is lifted out of the bowl.
Can I make this recipe in advance?
Yes, you can prepare the cookie dough and meringue ahead of time. However, it’s best to bake the bars just before serving for optimal texture and taste.
Conclusion
This delightful recipe combines rich, chocolatey cookie dough with a light and airy brown sugar meringue, resulting in a deliciously unique dessert that is sure to please. Perfect for gatherings or as a sweet treat for yourself, these bars are an indulgent treat that balances flavors and textures beautifully.
More recipes suggestions and combination
Chocolate Chip Cookie Brownies
Combine the cookie dough and brownie batter for a fudgy, double-chocolate treat.
Peanut Butter Swirl Bars
Add swirls of peanut butter to the cookie dough before baking for a nutty flavor.
Mint Chocolate Chip Cookies
Incorporate mint extract into the cookie dough for a refreshing twist.
Oatmeal Raisin Cookie Bars
Replace some of the flour with oats and add raisins for a chewy texture.
Nutty Chocolate Chip Cookies
Mix in chopped nuts, such as walnuts or pecans, for added crunch.
Coconut Macaroon Topping
Sprinkle shredded coconut on the meringue before baking for a tropical flair.
White Chocolate and Cranberry Bars
Substitute semisweet chocolate chips with white chocolate and add dried cranberries for a festive touch.
