Meringue GirlsIncredible Sweets Everybody Can Make

Chocolate Chip Cookie Meringue Squares

A chewy chocolate chip cookie base, topped with baked brown-sugar meringue. So addictive.

Makes 12 Squares

for the cookie base:

¾ cup/170 g unsalted butter, melted, plus more for greasing

2 cups/250 g all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup/200 g dark brown sugar

½ cup/100 g superfine sugar

1 tbsp vanilla extract

1 egg plus 1 egg yolk

2 cups/325 g chocolate chips

2 cups plus 3 tbsp/240 g dark brown sugar

120 g egg whites (from 4 eggs)

To make the cookie base: Preheat the oven to 350°F. Grease a 9-by-13-in baking sheet with butter and line with two sheets of parchment paper cut to fit into the bottom and up the long sides of the pan, with some overhang. Grease the parchment with butter.

In a medium bowl, sift the flour, baking soda, and salt. In a large bowl, beat together the melted butter, brown sugar, and superfine sugar with a wooden spoon until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy, then mix in the dry ingredients until just blended and a crumbly dough forms.

Gently press the dough into the bottom of the prepared baking sheet, making sure the surface is even. Sprinkle the chocolate chips over the cookie dough and press them down lightly. Bake for 15 minutes, until the dough is just cooked but still soft. Let cool on a wire rack.

Turn up the oven temperature to 400°F. Make the meringue following the instructions on page 26.

Using a rubber spatula, mound the meringue onto the center of the cookie base and spread it to the edges. Cut a sheet of parchment paper about the same size as the pan and lightly press it onto the meringue. Turn down the oven temperature to 350°F and bake the meringue-topped cookie for 10 minutes, then remove the parchment and bake for about 5 minutes longer, or until the meringue peaks are lightly golden.

Let cool completely on a wire rack, then cut into 12 squares.