Ginger Chocolate-Chip Bars

Yield: Makes 32 bars

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

Preparation

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).

To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker.

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 range.