These Chocolate Chip Sourdough Cookie Bars are a sweet treat that’s both chewy and gooey! With a touch of sourdough, they have a unique flavor that makes them extra special.
Who can resist warm cookie bars fresh from the oven? I love how easy they are to share—even if I keep a few for myself! 🤭 Just bake, cut, and enjoy with a glass of milk!
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for flavor and texture. You can use salted butter, just reduce any additional salt in the recipe. My personal tip is to always melt it. It helps blend the sugars and gives a chewy texture.
Sourdough Starter: Fresh, active starter adds a unique flavor. If you don’t have one, you can substitute with 1 cup of plain yogurt or applesauce, but this will change the flavor profile a bit.
Flour: All-purpose flour works great here. If you’re looking for a gluten-free option, use a gluten-free all-purpose blend, but ensure it contains xanthan gum for the best texture.
Chocolate Chips: I recommend semi-sweet chocolate, but dark or milk chocolate can also be used. If you want something special, try adding nuts, like walnuts or pecans, for an extra crunch!
How Can You Ensure Perfectly Chewy Cookie Bars?
The key to chewy cookie bars lies in not overmixing and careful baking. Overmixing can lead to tough texture, so just mix until combined.
- Keep an eye on the baking time—start checking at the 25-minute mark. The edges should look firm while the center should still be slightly underbaked. It will continue to cook as it cools.
- Don’t let the dough sit once it’s mixed; the sooner it goes into the oven, the better for texture.
Chocolate Chip Sourdough Cookie Bars
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 cup active sourdough starter (100% hydration, unfed or discard)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ to 2 cups chocolate chips or chunks
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for prep and 25-30 minutes for baking, plus some time for cool down. All in all, you’ll be enjoying your cookie bars in just over an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). To make things easy, line a 9×13-inch baking pan with parchment paper or lightly grease it so the cookie bars won’t stick.
2. Mix the Sugars and Butter:
In a large bowl, combine the melted butter with brown sugar and granulated sugar. Stir until the mix is smooth and all the sugars are combined well. It’s important that the mixture is nice and creamy!
3. Incorporate the Wet Ingredients:
Add in the active sourdough starter, the egg, and the vanilla extract to the butter and sugar mixture. Mix everything together until it’s fully incorporated. You want it to be nice and creamy again!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help ensure even distribution of the baking soda in the dough.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to your wet mixture. Stir gently until just combined. Remember, don’t overmix—it’s okay if there are a few small lumps!
6. Fold in Chocolate Chips:
Now for the delicious part! Fold in your chocolate chips or chunks gently, making sure they are evenly distributed throughout the dough.
7. Spread and Smooth the Dough:
Transfer the cookie dough into your prepared pan and spread it evenly, smoothing the top so each piece will bake evenly.
8. Add a Sprinkle of Sea Salt:
If you’d like, sprinkle a few flakes of sea salt over the top for an extra flavor boost—this step is optional but highly recommended!
9. Bake:
Put your pan in the oven and bake for about 25-30 minutes. Keep an eye on them! You want the edges to be set and a golden color, while the center should look a little soft. Remember, they will continue to firm up as they cool!
10. Cool Before Cutting:
Once baked, remove the pan from the oven and let it cool in the pan on a wire rack. This will help keep the bars chewy. When they are cool, lift them out using the parchment paper and cut into squares.
11. Serve and Enjoy!
Your Chocolate Chip Sourdough Cookie Bars are ready to be enjoyed! They are perfect with a glass of milk or your favorite beverage. Happy baking!
These bars are a delicious combination of sourdough tang and sweet chocolate, making them a wonderful treat for everyone to enjoy!
Can I Substitute the Unsalted Butter?
Yes, you can use salted butter in place of unsalted butter. Just reduce the added salt in the recipe to avoid it being too salty. Melted butter helps create that chewy texture, so keep it melted!
What If I Don’t Have an Active Sourdough Starter?
If you don’t have an active sourdough starter ready to use, you can replace it with 1 cup of plain yogurt or applesauce. This will give the bars a slightly different flavor, but they’ll still be delicious!
How Should I Store Leftovers?
Store any leftover cookie bars in an airtight container at room temperature for up to 4-5 days. For longer storage, you can refrigerate them for about a week or freeze them for up to three months. Just make sure to wrap them tightly!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or even mix in dried fruit or coconut. Just ensure that the total volume of mix-ins doesn’t exceed 2 cups so the texture remains balanced.
