Gingerbread Chocolate Chip Cookie Bars
Total Time
1 hour + 1 hour cooling
Prep Time
30 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(4)
Ingredients
24 bars
- 1 3/4 cup (225g) all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, melted and cooled
- 1/2 cup (100g) dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- 2 cups (260g) all purpose flour
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup (220g) unsalted butter, room temperature
- 1 cup (200g) dark brown sugar, packed
- 1/2 cup (170g) unsulphured molasses
- 1 large egg
- 1 tsp vanilla extract
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Preparation
Step 1
Preheat the oven to 350F and grease and line a 9x13 baking dish with parchment paper.
Step 2
In a separate bowl, whisk together the flour, baking powder, and salt for the cookie dough.
Step 3
In the mixing bowl, mix together the melted butter, brown sugar, and granulated sugar.
Step 4
Mix in the egg and vanilla.
Step 5
Pour in the dry ingredients and fold to combine using a spatula.
Step 6
Fold in the chocolate chips and transfer the dough to a separate bowl.
Step 7
For the gingerbread blondie, in a separate bowl, combine the flour, salt, and spices.
Step 8
In the mixing bowl, cream together the butter, brown sugar, and molasses.
Step 9
Mix in the egg and vanilla.
Step 10
Pour in all of the dry ingredients and mix to combine, ensuring all ingredients are fully combined.
Step 11
Add the gingerbread batter to the prepared baking pan and spread it evenly.
Step 12
Add globs of the cookie dough on top, leaving gaps to allow the gingerbread base to show through.
Step 13
Gently press the dough flat with your fingers.
Step 14
If not adding gingerbread cookies, bake for 30-35 minutes. If adding cookies, bake for 25 minutes, then add cookies and bake for another 5-10 minutes.
Step 15
Allow the bars to cool for 20 minutes at room temperature, then refrigerate for about an hour until completely chilled.
Step 16
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Chef's notes
Use dark brown sugar for a richer flavor, though light brown sugar will work.
For a half recipe, see modified ingredients for an 8x8 pan in the post.
Ensure proper measurement of flour to avoid dry or cakey texture.
