These are my favorite bar cookies to make. The best part is that you can make it weeks ahead without baking and freeze it. Then bake it straight from the freezer for the special occasion. I made these for J's rehearsal dinner and they were a hit. I was able to just pop them in the oven the night before without scrambling to put it together.
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
Preheat oven to 350° F. Spray a 9 x 13 inch baking pan with cooking spray. 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. Cut into desired size squares.
To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. Wrap first with plastic wrap and then cover with foil. To bake, uncover completely and follow the recipe instructions, baking from frozen, and use the upper end of the time range.
