Ginger Chocolate-Chip Bars

Ginger Chocolate-Chip Bars
Kana Okada
Ground ginger, cinnamon, and cloves spice up these chewy bars studded with chocolate chips.

Get the recipe.
Makes 32 bars
preparation
15
minutes
cooking
65
minutes

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

  1. Heat oven to 350° F.
  2. 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.
  3. 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.
  4. 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
Sara Quessenberry
November 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 41%
  • Fat 6 g
  • Cholesterol 28 mg
  • Carbohydrate 20 g
  • Sodium 55 mg
What does this mean? See Nutrition 101.