- 1¾ cups (425 mL) all purpose flour
- ¼ cup (50 mL) cornstarch
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) unsalted butter, at room temperature
- ½ cup (125 mL) granulated sugar
- 1 cup (250 mL) semisweet chocolate chips
- ¾ cup (175 mL) candied ginger, diced
- 9-inch (2.5 L) square metal baking pan, greased
- Preheat oven to 350°F (180°C).
- In a small bowl, mix together flour, cornstarch and salt.
- In a large bowl, using electric mixer, beat butter and sugar until light and fluffy. Add flour mixture, beating just until smooth. Stir in chocolate chips and candied ginger.
- Spread batter in prepared pan, smoothing top. Bake in preheated oven for 40 to 50 minutes or until golden brown on top and somewhat firm to the touch. A slight indentation should be left when you touch the top of the cookies.
- Let cool completely in pan on a rack. Invert pan onto a cutting board and cut into 36 bars.
- Variation
- Drizzle cooled cookies with melted chocolate.