Project Description

Ginger Chocolate Bars by Not Your Momma's Cookie

I mentioned that my birthday is quickly approaching. It’s a big one, perhaps the biggest one. The big 3-0.

At first, it didn’t really feel that different from any other birthday. I’ve always liked my birthday. People are extra nice to you and you can justify (almost) any behavior by saying, “But, it’s my birthday!,” while stuffing your face with fistfuls of cake. It felt celebratory. 

Now, it is starting to feel different, in an “oh-my-god-what-have-I-done-with-my-life” sort of way. I didn’t have any specific goals before turning 30, but there is lots of stuff I haven’t done yet. I haven’t finished writing my story (still working on it though!). I haven’t read enough books. I haven’t finished decorating my house. I haven’t been to Alaska. I haven’t been skydiving.

Okay, that last one would never happen thanks to my palpable fear of heights, but you know what I mean. 30 feels like a deadline. But, truthfully, it’s not. Hopefully, I’ve got many, many more years ahead to do all of the random things that I want to do.

In the meantime, these ginger chocolate bars would be a great pick-me-up! There is a ginger cookie base with a smooth, rich chocolate layer. I made the chocolate layer extra thick, because that’s how I roll, but reduce the amount of butter and chocolate for a thinner layer.


Ginger Chocolate Bars
Author: Jennifer
  • [b]Base[/b]
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 1/4 flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2-3 teaspoons of milk or cream
  • [b]Glaze[/b]
  • 12 ounces semi-sweet chocolate chips
  • 1/2 cup butter
  1. Preheat oven to 375 degrees. Generously grease an 8×8 pan.
  2. Sift together the flour, ginger, baking powder, and salt. Set aside.
  3. Cream together the butter and sugar for about 5 minutes. Mixture should be light in color. Gradually add the dry mixture to the creamed mixture. Add just enough milk to help bring the dough together (one smooth, cohesive ball). Press dough into pan. Bake for 20-25 minutes.
  4. For glaze, using a microwave or double boiler, melt together the chocolate chips and butter. Pour onto still warm ginger cookie base. Let sit for about 30 minutes or until chocolate layer is firm.
Cookie base adapted from [url href=”” target=”_blank”]David Lebovitz[/url]