Ginger Chocolate-Chip Bars

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Photo by Kana Okada
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  • Makes 32 bars
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    Nutritional Information

    Per Serving

    • Calories 138 calories
    • Calories 41% calories from fat
    • Fat 6 g
    • Cholesterol 28 mg
    • Sodium 55 mg
    • Carbohydrate 20 g

Ingredients

  1. Check 1cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
  2. Check 2 1/4cups all-purpose flour
  3. Check 2teaspoons ground ginger
  4. Check 1/2teaspoon cinnamon
  5. Check 1/4teaspoon ground cloves
  6. Check 1teaspoon baking soda
  7. Check 1/2teaspoon kosher salt
  8. Check 11/4 cups light brown sugar
  9. Check 11/4 cups granulated sugar
  10. Check 4 large eggs
  11. Check 1teaspoon pure vanilla extract
  12. Check 12ounces 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