Description

These indulgent bars combine the chewy richness of chocolate chip cookies with the spicy crunch of gingersnaps and the deep flavor of brown butter. Perfect for sharing—or keeping all to yourself!

Ingredients

1 cup unsalted butter
2 cups crushed gingersnap cookies
1 cup all-purpose flour
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips (plus extra for topping)

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Instructions

Melt butter in a saucepan over medium heat, stirring constantly until it turns golden brown with tiny brown flecks and a nutty aroma. Remove from heat and let cool slightly.
Crush gingersnap cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
In a large bowl, combine browned butter, brown sugar, granulated sugar, and vanilla extract. Mix until smooth and glossy.
Beat in eggs one at a time until fully incorporated.
Fold in gingersnap crumbs, flour, baking soda, and salt until just combined.
Stir in chocolate chips, reserving a handful to sprinkle on top.
Spread the dough evenly in a lined 9×13-inch baking pan. Top with reserved chocolate chips.
Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, until the edges are golden and the center is just set.
Let cool completely in the pan on a wire rack before slicing into bars.

Notes

Add flaky sea salt on top after baking for extra flavor.
Pairs well with coffee, chai, or a scoop of vanilla or cinnamon ice cream.
For gifting, wrap individual bars in parchment and twine.
Freeze for up to 2 months; reheat briefly for a fresh-baked feel.