• ¹⁄₂ cup (113 grams) organic salted butter, softened
• ¹⁄₂ cup (113 grams) organic cane sugar (plus extra for topping)
• ¹⁄₂ cup (113 grams) packed organic dark brown sugar
• 1 teaspoon organic vanilla extract
• 2 organic large eggs
• 2 ¹⁄₂ cup (318 grams) organic all purpose flour
• 1 teaspoon organic cinnamon
• 1 teaspoon organic cloves
• 1 teaspoon organic ginger
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoon fine sea salt
• 3 Organic Maple Caramel Dark Chocolate Bars

• Preheat the oven to 350°F. Line a 8 x 8-inch baking pan with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
• Add the eggs, flour, cinnamon, cloves, ginger, baking soda, and sea salt in that order. Mix on low until combined into a smooth dough.
• Chop the chocolate bars into small pieces. Reserve about 1/4 of the chocolate and set aside. Add the 3/4 of the chocolate pieces into the cookie dough and mix on low until combined.
  Press the dough into the prepared pan evenly. Add the remaining chocolate 1/4 of the chocolate pieces on top of the bars.
• Bake for 35 to 40 minutes or until the top looks set, cracked, and golden brown.
• Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely in the pan.
• Cut into 9 bars. Store in an airtight container for up to 5 days.

High Altitude — Bake for 30 to 35 minutes or until the top looks set, cracked, and golden brown.