Growing up, we called these Congo bars. Like chocolate chip cookies but with more chips and a gooey texture. I had some recently that added coconut, so I know they are still popular at potlucks. These aren’t blondies – the butter/shortening is melted before adding the sugar instead of creaming the two together. Here is a link to my blondie recipe.
Below is the version I’m using these days. The original recipe was in mom’s handwriting and called for oleo or shortening but I’m using about half and half butter and shortening. Using all shortening, you lose some flavor and the cookie bar crumbles. Using all butter, makes them too dense. Combined is the best of all worlds.
I’m also using bittersweet morsels instead of semi-sweet but put your preference in – heck, I’ve seen these with a mix of white and dark chocolate.
Chocolate Chip Cookie Bars
2 1/4 cups flour, sifted
2 1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter
1/3 cup shortening
2 1/2 cups brown sugar
1 teaspoon vanilla extract
1 cup nuts, roughly chopped – I use pecans
1 package chocolate morsels – I use bittersweet
Lightly butter a 9×13 pan.
In a medium bowl, sift together flour, baking powder and salt.
Melt butter and shortening in the top of a double boiler. Stir in brown sugar until well mixed. Allow to cool slightly before transferring to the bowl of a stand mixer.
Add eggs one at a time, beating well after each addition. Mix in the vanilla. Add dry ingredients, then nuts and chocolate.
Pour into greased pan. For a prettier presentation, I scatter a few whole pecans and some extra morsels on the top before baking at 350 degrees F for 30 to 35 minutes. It should be golden brown all over, with the edges a slightly darker brown.
When almost cool, cut into finger length bars or squares (my preference).
Mom’s recipe says it comes from the Milwaukee Sentinel newspaper, dated February 22, 1942. Google helped me find the link to the advertisement in the comics section of that paper.