These easy Chocolate Chip Sourdough Cookie Bars combine the tangy flavor of sourdough with sweet chocolate chips. They’re soft, chewy, and totally delicious!
I love how simple they are to make. Just mix, spread, and bake! Trust me, they’ll disappear faster than you can say, “Where did my cookie bars go?” 😂
Key Ingredients & Substitutions
Unsalted Butter: Use unsalted butter to control the saltiness. If you don’t have any, you can substitute with coconut oil for a dairy-free option, but keep in mind the flavor will change slightly.
Sourdough Starter: This recipe calls for an active sourdough starter. If you don’t have one, you can use 1 cup of yogurt or buttermilk with a pinch of baking soda to mimic the sourness.
Chocolate Chips: Semisweet chocolate chips are great, but you can swap them for milk chocolate for a sweeter treat or dark chocolate for a richer flavor. Feel free to mix different types of chocolate chips, too!
Vanilla Extract: It adds a lovely flavor, but if you’re out, a little almond extract can add a unique twist.
What’s the Best Way to Mix Batter Without Overmixing?
Mixing properly is key for soft cookie bars! Overmixing can make them tough. Here’s how to do it right:
- After adding dry ingredients, stir gently until just combined. You might see a few flour spots, and that’s okay!
- When you fold in chocolate chips, use a spatula to gently incorporate them. This keeps your bars tender.
Remember, it’s better to undermix than to overmix. Your bars will still taste amazing!
Chocolate Chip Sourdough Cookie Bars
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) brown sugar, packed
- 1 cup (240g) active sourdough starter (unfed or discard)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semisweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and 27-30 minutes to bake. After baking, let the bars cool completely, which may take about 30 minutes more. So, you’re looking at roughly 1 hour in total before you can enjoy these tempting treats!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and line it with parchment paper. Make sure to leave some overhang on the sides. This little trick will help you lift the bars out easily later. Lightly grease the parchment paper to ensure nothing sticks!
2. Mix the Wet Ingredients:
In a larger mixing bowl, combine the melted, slightly cooled butter with granulated and brown sugar. Whisk them together until everything is smooth and nicely blended.
3. Add in the Sourdough and Egg:
Now it’s time to mix in the active sourdough starter, egg, and vanilla extract. Stir everything together until you have a nice, homogenous mixture. You want those flavors to mix well!
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This step ensures that all the dry ingredients are well mixed and ready to go!
5. Mix Wet and Dry Ingredients:
Slowly add the dry ingredient mixture into your wet mixture. Stir gently until everything comes just together. It’s important not to overmix—this keeps your bars tender and chewy!
6. Add Chocolate Chips:
Gently fold in the chocolate chips. You can save a small handful of chips for sprinkling on top later. This adds a lovely touch and extra chocolatey goodness!
7. Spread and Sprinkle:
Spread the cookie dough evenly into the lined baking pan. Once spread out, sprinkle those reserved chocolate chips evenly across the top. If you’re feeling fancy, sprinkle a little flaky sea salt for a delightful contrast!
8. Bake to Perfection:
Place the pan in the oven and bake for 27-30 minutes. Look for golden edges! A toothpick inserted in the center should come out with a few moist crumbs, but no wet batter.
9. Cool Down:
After baking, take the bars out and let them cool completely in the pan on a wire rack. This step is crucial as it helps them set up properly for the best cutting.
10. Slice and Serve:
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and enjoy your chewy, tangy, and delicious Chocolate Chip Sourdough Cookie Bars!
Happy baking!
Can I Use Unfed Sourdough Starter for This Recipe?
Yes, you can use unfed sourdough starter! It’s a great way to use up discard. Just make sure it’s still active and bubbly to achieve the best flavor and texture in your cookie bars.
Can I Substitute the Butter with Coconut Oil?
Absolutely! You can substitute the unsalted butter with an equal amount of melted coconut oil for a dairy-free option. Just keep in mind that it may impart a slight coconut flavor to the bars.
How Should I Store Leftover Cookie Bars?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer storage, up to a week, but be sure to bring them back to room temperature before enjoying for the best texture!
Can I Add Nuts or Dried Fruits to This Recipe?
Definitely! Feel free to add chopped nuts like walnuts or pecans, or dried fruits like cranberries or raisins for added texture and flavor. Just keep the total mix-ins to about 2 cups to maintain the right consistency.
