Day 18: Grandma Edythe Cookies
Okay first things first: I tried to look around for what other people probably refer to these cookies as, but couldn’t figure it out. This is a recipe that my great grandma used to make all the time, thus the name Grandma Edythe cookies. Maybe she invented them : ) They’re a bar cookie where the bottom layer is almost like a chocolate chip cookie and then covered with a crunchy, melt in your mouth sweet topping. It’s honestly hard to describe. But they’re delicious and not enough people know about these, so please, bake away! I’m sharing a family recipe here so you know it’s good : ) They’re super easy to whip up…bar cookies are the best because you don’t have to worry about taking cookies out of the oven, putting new batches in, etc. If anyone does end up making these share your results…I’d love to know!
– 1 cup margarine
– 1/2 cup sugar
– 1/2 cup brown sugar
– 2 egg yolks beaten
– 1 tsp vanilla
– 1 tbsp warm water
– 2 cups flour (maybe more)
– 1 tsp baking powder
– 1/4 tsp baking soda
– chocolate chipsFor the topping:
– 2 egg whites
– 1 cup brown sugar
1. Beat margarine and sugars together until combined.
2. Add in 2 beaten egg yolks (save the whites!), vanilla and warm water. Beat these together.
3. Then add in the 2 cups of flour, baking powder and baking soda. Mix together.
4. Meanwhile, beat together your 2 egg whites and a cup of brown sugar until it peaks (about 3 minutes). This is your topping.
5. Take your dough and press it into a 13×9 baking pan until covered. Then push chocolate chips into the dough (about a cup- cup and a half).
6. Spread the topping on dough (should be liquidy).
7. Bake at 350 for 23 minutes.
*Note: the whisk attachment on the kitchenaid mixer doesn’t ever let the topping peak! It seemed like the kind of thing I’d use a whisk for, but as soon as I switched to the white attachment it peaked. Just a note for all you kitchenaid users out there. I’m still new to the club. The topping should be light in color, see picture below for example. Also, the ambiguous “maybe more” next to flour just kind of depends. Tonight 2 cups was perfect. Sometimes you can just tell it might need another 1/4 cup or so. Use your best judgement : )
How it should look pre-baking