Ginger Chocolate Chip Bars

[Guest guest]

I made these the other day, they are the best choc chip bars I have ever had!!

I put slightly less ginger, and more cinamon, they are not too spicy, just

subtle enough to make you go hmmmm.

~Danielle

 

Makes 32 bars

Hands-On Time: 15m

Total Time: 1hr 05m

 

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/4 cups light brown sugar

1 1/4 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

12 ounces semisweet chocolate chips

Directions

Heat oven to 350° F.

Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of

parchment paper, leaving an overhang on all sides. In a large bowl, whisk

together the flour, ginger, cinnamon, cloves, baking soda, and salt.

In a separate bowl, beat the butter and sugars, using an electric mixer, until

fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour

mixture, mixing until just incorporated. Mix in the chocolate chips.

Spread the batter evenly in the prepared pan and bake until a toothpick inserted

in the center comes out clean, 40 to 50 minutes. Cool completely in the pan,

then cut into 32 bars (8 rows by 4 rows).

 

To store: The tight seal on a take-out container will keep the bars moist and

chewy.

 

To freeze: Instead of baking the batter, freeze it in the pan for up to 2

months. To bake, follow the recipe instructions, baking from frozen, and use the

upper end of the time rang

 

By Sara Quessenberry

 

Nutritional Information

Per Serving Calories 138Calories From Fat 41% Fat 6g Cholesterol 28mg

Carbohydrate 20g Sodium 55mg What does this mean? See Nutrition 101.