Ginger cookie bars recipe (cooking)

Modified from the cookie recipe in Real Simple this month. My version doesn't have any of that foofy parchment paper stuff and things.

You will need, in addition to the ingredients:
a 9 x 13 baking pan
butter or spray oil to grease the pan
an electric mixer

Prep:
Grease and flour the pan.
Preheat the oven to 350.

Combine the following in a large bowl (not the mixer bowl) and set aside:
2 1/4 cups flour (all purpose is fine)
2 tsp ginger-- I wouldn't increase this, it's plenty gingery as is. And don't decrease it, if you don't like ginger make some other cookie or something.
3/4 tsp cinnamon (I increased this)
1/4 tsp nutmeg
1/4 tsp salt
1 tsp baking soda

In the mixer bowl, combine the following:
1 cup (2 sticks) butter at room temperature (real butter. and not chilled.)
1 1/4 cups white (granulated) sugar
1 1/4 cups light brown sugar, packed

Cream until well mixed.

4 eggs

Add in the eggs and beat some more.

Add the flour mixture SLOWLY, JUST UNTIL MIXED.

12 ounce (1 bag) semi-sweet chocolate chips (I want to try this with peanut butter).

Mix in the chips.

Spread batter in pan. It will be thick as a sports scholarship student anything.

Bake 40-50 minutes at 350 or until toothpick comes out clean.

The original recipe says cool before cutting, but you really need to stick these in the fridge until the chocolate solidifies enough that it won't go everywhere.

Cut into eensy pieces, about 50 to a pan. Don't eat more than three or four, these are pretty rich and you will regret it if you do.