The Best Ever Cookie Recipe

Directions

Line baking sheets with graham crackers. In a medium bowl, stir together the graham cracker crumbs and 1/4 cup of butter. Press the mixture evenly into the prepared cookie sheets.

In a large bowl, beat egg yolks and 1 cup of sugar until light and fluffy, about 6 minutes.

In a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup of sugar and vanilla, continuing to beat until stiff peaks form. Fold 1/2 of the egg whites into the chocolate mixture; continue beating until soft peaks form.

From 7 cups combination, whip egg whites until foamy, about 4 minutes.

Line a cookie sheet with parchment paper, allowing side to be slightly partially uncovered. Set aside. In a medium bowl, beat egg whites until stiff peaks form. Gradually add half of the rest of sugar to whites, continuing to beat until thick. Fold 1/3 of the whites into the top of the batter, continuing to beat until the whites form stiff lumps.

When the dough has pulled together, the cream must be stopped. You can do this by folding it half way into the egg whites. Fold in the remaining whites, continuing to turn dough over; gradually add 1/2 teaspoon more sugar, progressing to thick, pale yellow crumbs. Continue to knead until the rolling crumbs and filling have formed a ball. Divide the ball of dough, approximately 1/3 full, and press into the bottom of a 9 inch pie pan. Roll the dough out quite a bit. Cut into 12 equal flaps using a cookie or biscuit cutter, the shape of which may be slightly curved. press the mixture into the pie pan and avoid cutting the ends off.

Pierce each flap with a fork, making sure that each one comes out clean. Spoon the mixture into the crust, using greatest consistency. Sprinkle the remaining whites with the chocolate chips and press them evenly over the top of the pie. Brush with the remaining remaining sugar and lemon juice. Freeze overnight.