These Chocolate Chip Sourdough Cookie Bars are the perfect mix of chewy and soft. With delicious chocolate chips and a hint of tang from the sourdough, they’re simply delightful!
Making these bars is super easy—just mix your ingredients and bake! I often cut them into big squares and enjoy them with a glass of milk. Who can resist that? 🥛🍪
Key Ingredients & Substitutions
Sourdough Starter: The sourdough starter adds a unique tang and moisture. Make sure it’s fed and active for the best results. If you’re out of starter, you can substitute with 1/2 cup of yogurt or buttermilk, but this will change the flavor slightly.
Butter: Using unsalted butter lets you control the saltiness. If you’re in a pinch, you can use salted butter—just skip the added salt in the recipe. Melt the butter and allow it to cool slightly for the best texture.
Brown Sugar: Brown sugar gives that nice chewiness and sweetness. If you want a lighter cookie, you could swap half for white sugar, but it may not be as rich. Light or dark brown sugar both work well; dark will give a deeper flavor.
Chocolate Chips: Semi-sweet is classic here, but you can mix it up! Try dark chocolate for a richer flavor or even white chocolate for a sweeter twist. For a healthier alternative, use dark chocolate chips or chunks!
How Do I Prevent Over-Mixing When Combining Ingredients?
Over-mixing can lead to tough cookie bars, so it’s important to be gentle! Here are some tips:
- Combine wet and dry ingredients separately before mixing them together.
- When adding dry ingredients to wet, use a rubber spatula to fold in slowly. Just keep folding until you no longer see flour—lumps are okay!
- Be mindful of your mixing. Stop once it’s just combined for that perfect chewy texture!
Chocolate Chip Sourdough Cookie Bars
Ingredients You’ll Need:
For the Cookie Bars:
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) sourdough starter (fed and active)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 to 2 cups (270-360g) semi-sweet chocolate chips
- Optional: coarse sea salt for sprinkling on top
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and 25-30 minutes of baking time, plus cooling time. Altogether, you should plan for about an hour before you can enjoy these gooey, delicious cookie bars.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats, take a 9×9 inch (23×23 cm) baking pan and line it with parchment paper, leaving some paper hanging over the sides. This will make it easier to lift the bars out later!
2. Make the Cookie Dough:
In a large mixing bowl, combine the melted butter, packed brown sugar, and granulated sugar. Use a whisk to mix everything together until it’s nice and smooth. Next, add in the sourdough starter, egg, and vanilla extract. Mix until everything is fully combined—you want it creamy and delicious!
3. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This helps make sure the baking soda is evenly distributed throughout the flour.
4. Mix Wet and Dry Ingredients:
Bring the two mixtures together by gently adding the dry flour mixture to the wet ingredients. Use a spatula to fold them together until just combined. Be careful not to over-mix—lumps are okay!
5. Add Chocolate Chips:
Now, fold in 1 1/2 cups of semi-sweet chocolate chips into the dough. Save a bit of chocolate for the top! This is the best part!
6. Bake the Cookie Bars:
Spread the cookie dough evenly in the prepared baking pan. Sprinkle the reserved chocolate chips on top, and if you’d like, add a pinch of coarse sea salt to give it an extra flavor boost. Pop it in your preheated oven and bake for 25-30 minutes. Keep an eye on it: you’re looking for golden edges and a toothpick that comes out with a few moist crumbs.
7. Cool and Serve:
Once your cookie bars are beautifully baked, let them cool completely in the pan on a wire rack. After they’re cool, carefully lift them out using the parchment paper and cut them into squares. Now it’s time to enjoy your tasty chocolate chip sourdough cookie bars!
These bars are a delightful treat with a lovely chewy texture, thanks to the sourdough starter. Enjoy every bite!
Can I Use a Different Type of Sugar?
Yes! You can substitute half of the brown sugar with white sugar for a lighter taste, but the bars may not be as chewy. You can also use coconut sugar for a more natural sweetener, keeping in mind it may alter the flavor slightly.
What If I Don’t Have Sourdough Starter?
If you don’t have a sourdough starter on hand, you can use 1/2 cup of yogurt or buttermilk instead. This will change the flavor a bit, but it will still keep the bars moist!
Can I Freeze the Cookie Bars?
Absolutely! Once the cookie bars have cooled completely, wrap them tightly in plastic wrap and then in aluminum foil, or place them in an airtight container. You can freeze them for up to 3 months. Thaw in the fridge before serving!
How Can I Make These Bars Dairy-Free?
You can substitute the unsalted butter with a dairy-free alternative, such as coconut oil or a plant-based butter. Just make sure your chocolate chips are also dairy-free to keep the entire recipe vegan-friendly!
