CHOCLAT SIN..#5

I LIKE THIS RECIPE A LOT. I KNOW IT DOESN'T LOOK LIKE CHOCOLATE, BUT TRUST ME. IT'S AN UNEXPECTED COMBINATION, BUT IT SURE WORKS. Something I'd like to suggest, instead of using ground powdered ginger, I personally like to grate a comparable amount of ginger root. It gives a heady zip to the bars, and besides, I love to just gaze at ginger, for it's other wordly weirdness. That this gnarly root is the basis of most Asian food, just shows how daring some folks are. Also I'd like to recommend sipping a dry, fruity Riesling with these munchies. Mmmm, very nice! And of course, let's not forget that these contain chocolate. Extremely rich...go off the diet...hey, it's the holidays!
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GINGER CHOCOLATE-CHIP BARS
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2 sticks unsalted butter, room temperature
2 1/4 cups all-purpose flour
2 tsps. ground ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups light brown sugar
1 1/4 cups granulated sugar
4 large eggs
12 ounces semisweet chocolate chips
1 tsp. pure vanilla extract
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Heat oven to 350 deg. F. Butter a 9x13 baking pan and line with 2 crisscrossed pieces of parchment paper, leaving an overhang on all side. In a large bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.xxxxxxxxx
With electric mixer, beat butter and sugars until fluffy. Add eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips.xxxxxxxxxxxxxxxxxxx
Spread the batter evenly in the prepared pan and bake about 40/50 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan, then cut into 32 bars (8 rows x 4 rows).
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