The gooiest chocolate chip cookie bars around. These amazing Congo Bars are a recipe that has stood the test of time. You'll love their perfect chewiness and extra dollop of chocolate on top.
Spray a 9x13 baking pan* with cooking spray or line with parchment paper. Preheat the oven to 350º Fahrenheit.
In a large microwave safe bowl, melt the butter completely. Add the brown sugar and use a hand mixer to mix the sugar and butter together well. 3/4 cup salted butter, 2 1/4 cup brown sugar
Add the eggs, one at a time, mixing between each addition. 3 large eggs
Add the flour, baking powder and salt, then mix again just until combined. Scrape the sides of the bowl as needed. 2 3/4 cup all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt
Fold in the chocolate chips. The batter will be very thick. 1 cup dark chocolate chips, 1 cup semi-sweet chocolate chips
Spread the cookie dough in the prepared pan. Bake for 25 minutes or until very lightly browned around the edges.
These are meant to be gooey bars. If you don't want them gooey and would like them more crisp, go ahead and bake them a few minutes longer.
Cut into squares once they are cool.
Video
Notes
Add in a teaspoon of vanilla extract if you'd like.
Use milk chocolate chips or chocolate chunks if you prefer. I press a Dove chocolate into the top of the warm bars for special occasions. No one can resist a puddle of chocolate!
Store in an airtight container at room temperature.
Store in a freezer for up to 2 months.
Use an 11x14 or even 10x15 baking pan for thinner bars. They won't take quite as long to cook so watch them carefully.
The calories shown are based on the recipe being cut into 20 pieces, with 1 serving being 1 cookie bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**