Aunt Sarah'S Chocolate Halfway Cookies
Aunt Sarah's Chocolate Halfway Cookies are rich, chewy treats featuring chocolate bits topped with fluffy meringue-like layers, perfect for sharing with family and friends at gatherings.
Ingredients
Instructions
- Cream shortening and slowly add granulated sugar and 1/2 cup of brown sugar.
- Add egg yolks, cold water, and vanilla; blend thoroughly.
- Mix flour, salt, baking powder, and baking soda together and add to the shortening mixture.
- Spread evenly in a 12 x 16-inch pan.
- Sprinkle with chocolate bits.
- Beat egg whites until stiff.
- Add remaining brown sugar and continue to beat until stiff.
- Spread the egg white mixture smoothly on top of the chocolate bits.
- Bake at 350°F for 30 minutes.
- Cool the cookies.
- Cut into squares.
- Remove from pan and leave uncovered to air overnight.
Tips & Substitutions
For a richer flavor, try substituting half of the shortening with unsalted butter. If you don't have chocolate bits, you can use chopped chocolate bars or even chocolate chips instead. Ensure the egg whites are at room temperature for better volume when beating. This recipe can also be adapted to make a smaller batch by halving the ingredients and using a smaller pan.
Serving Suggestions
These cookies are delightful on their own, but they can also be served with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent dessert. They pair wonderfully with a cup of coffee or tea, making them a great treat for afternoon gatherings. For a fun twist, serve them alongside Mema Strom'S Fudge Pie for a dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you prefer them crisp, leave the container slightly open for a few hours to dry out the tops. To reheat, warm them in a 300°F oven for about 5 minutes to restore their freshness without drying them out.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Sarah'S Chocolate Halfway Cookies contains roughly 110 calories, with 1g protein, 13g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar in this recipe?
Yes, you can substitute the granulated sugar with coconut sugar for a more natural sweetener. However, keep in mind that it may alter the flavor slightly. You can also use all brown sugar, but this may result in a denser cookie.
What can I do if my egg whites won't stiffen?
Make sure your mixing bowl and beaters are completely clean and free of any grease, as this can prevent egg whites from whipping properly. You can also add a pinch of cream of tartar to help stabilize the egg whites.
Can I freeze these cookies?
Yes, these cookies freeze well! After they have cooled completely, place them in a single layer in an airtight container or freezer bag. They can be frozen for up to three months. When ready to enjoy, thaw them at room temperature or warm in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).