I have always had a thing for chocolate chip cookies; always sneaking the refrigerated dough before baking, always finding an excuse to whip up a batch: rainy days, Friday nights at home, the entire Christmas season.  {See the deep dish chocolate chip cookie with caramel and sea salt that I made here a few months back.}  And although I don’t need a single bit of help creating a new reason to rely on this old favorite or come up with a different variation of the classic, chocolate chip cookies are probably the only dessert my husband really favors.  So, when I recently stumbled upon some mouth-watering dessert recipes over at the blog, I Heart Naptime, I typed in ‘chocolate chip cookie bars’ in the search tab to see where it would get me.  And it brought me here.  These congo bars aka chocolate chip cookie bars were front and center on the page and the ingredient list was short, the instructions so simple, it was a sure-bet I would be giving them a try myself.

cookie bar

{Ingredients and baking directions taken from the author of the blog, I Heart Naptime (though I changed the wording of the baking directions a bit, the instructions are the same}


  • 2 cups brown sugar
  • 2/3 salted butter (softened)
  • 3 eggs (whisked)
  • 2 1/2 cups flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 1/2 – 2 cups semi-sweet chocolate chips


{Make sure to steal some fallen chips as you go}

stirring the dough

{Gently fold in the chips, so that they are evenly distributed throughout the dough}

choc chip cookie bar


1.     Pre-heat oven to 325 degrees.  Cream butter and sugar in large bowl.  Add in eggs and vanilla and stir until combined.

2.     Mix the baking powder and salt with 1 cup of flour in a separate bowl and then pour into the butter mixture.  Stir in the rest of the flour.

3.     Fold in the chocolate chips.  {See additional notes below}

4.     Grease a 12×14 pan (13×9 will work, too) and lightly dust with flour.  {I used a 13×9 pan because it’s the size we had}

5.     Press dough into pan with flour on your hands.  Bake for 25-35 minutes or until lightly browned.  {See additional notes below}

6.     Allow time to cool.  Slice bars to your liking.

mint chip topped cookie bar

Additional Information:

{In the original baking directions, the author made a note to bake anywhere from 25-35 minutes, so I played it safe and went with 30 minutes…smack dab in the middle.  I wish I had taken them out at 25 minutes as I usually prefer a more undercooked version.}

{The recipe called for 1 1/2 – 2 cups of semi-sweet chocolate chips and staying on the cautious side, I decided to make this first batch with only 1 1/2 cups of chips.  Next time, I will definitely throw in the full 2 cups!}

{These were great the next day – to be more specific, this morning – warmed up until gooey.}

{Since this is a pretty filling cookie bar, I would serve warm with a glass of tall, cold milk or with a heap of your favorite ice cream on top.}