Ingredients

2 cups flour

1 tsp baking powder

¼ teaspoon baking soda

½ cup unsalted butter

½ cup sugar

3 egg yolks

1 teaspoon water

1 teaspoon vanilla

1 bag of semisweet mini-chocolate chips

2 cups chopped walnuts

5 egg whites

1½ cups brown sugar

Preparation

  1. Line an 8x11 pan with non-stick aluminum foil so that the foil stands up at least 3 inches on each side.
  2. Sift together flour, baking powder & baking soda.
  3. Cream butter and sugar together until light and fluffy. In a separate bowl, beat egg yolks with water and vanilla. Add to creamed sugar & butter. Then add flour mixture to make a cookie crust dough.
  4. Press cookie crust into the bottom of the pan using your fingers to make it smooth.
  5. Sprinkle dough liberally with chocolate chips and chopped walnuts.
  6. Beat 5 egg whites with 1 cup brown sugar to make a soft meringue. Spread meringue on top of the chocolate chips and walnuts using a spatula to
  7. Bake at 375 for about 30 minutes until the meringue top becomes golden brown.
  8. Cool completely. Carefully lift the cookies out of the pan using the aluminum foil on the sides. Use a serrated long knife to cut into one inch squares, wiping the knife off after each use.