1. Preheat the oven to 350 F and line a 9”x 13” pan with parchment paper.
2. In a medium pot melt the butter over medium heat and let it bubble away for a bit until it starts to brown and get a delicious caramelized smell. This could take 10-15 minutes, depending on your pot.*
3. Let the butter cool for a few minutes then stir in the brown sugar. Combine well then add the molasses.
4. Pour into a large bowl and add add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
5. In another bowl combine the flours, baking soda, ginger and salt. Add to the butter-sugar mixture. Toss in the chocolate chips and mix until everything is incorporated.
6. Spread the batter in the pan, right to the edges. (This dough is on the stiff side.)
7. Bake for 30-35 minutes. Don’t over bake!
8. Cool in the pan for about 10 minutes then lift them out of the pan, parchment and all, onto the cooling rack.

*You can just melt the butter and move onto the next step if you don’t have the time to let it brown.