Ever since the first of the year, we've been stuck in a food rut. All of a sudden it seemed as though we had somehow forgotten how to throw together a meal. This feeling coinciding with my pregnancy equaled many repeat meals and many unusual meals (I spent 2 weeks eating cheerios for dinner). I'm finally feeling better about my relationship with food and I'm looking forward to getting back in the saddle again. Until I find a new meal to try and "wow" you with, I will leave you with these delicious Ginger Chocolate Chip Bars. I made these back in January for our first Supper Club meeting. They were a delicious treat and did double duty for me by helping to settle my queasy stomach!
Ginger Chocolate Chip Bars
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
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.
With an electric mixer, beat the butter and sugars 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).
*I halved the recipe and used a 8x8 pan.
original recipe found here