White Chocolate Gingerbread Blondies

This is one of my favorite recipes. It's Martha Stewart, it's perfection. Are you really surprised? Seriously! Make these, now. So, so delicious.
Vegetable oil spray
2 3/4 cups plus 1 Tbsp all purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp cinnamon
1 tsp ground ginger
1/4 tsp cloves
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 Tbsp granulated sugar
2 large eggs plus 1 large egg yolk
1 1/4 tsp vanilla extract
1/3 cup unsulfured molasses
10 ounces white chocolate coarsely chopped (I use a whole 12 ounce bag of white choc chips)

Preheat oven to 350 degrees.
Coat a 12 X 17 inch (this is a half sheet pan, I use this size in many of my recipes) with cooking spray and line with parchment paper. Whisk together flour, baking soda, salt and spices.

Beat butter and both sugars together with a mixer fitted with paddle attachment on medium high speed until light and fluffy. Add eggs and yolk one at a time, beating well after each addition, scraping down the sides. Beat in vanilla and molasses.Reduce speed to low, gradually add flour mixture, beat until just combined. Stir in white chocolate.

Spread batter into prepared pan and bake until edges are golden about 25 minutes. Let cool completely in pan on a wire rack. Cut to desired size.