These Chocolate Chip Sourdough Cookie Bars are soft, chewy, and full of sweet chocolate chips! Using sourdough gives them a fun twist that makes them extra tasty.
Honestly, who can resist a cookie bar? I love cutting them into squares and sharing (or not!). They’re perfect for any time you need a little treat. Yum! 😋
Ingredients & Substitutions
Butter: Unsalted butter is best because you can control the salt levels. If you’re in a pinch, you can use margarine or coconut oil, but it may change the flavor a bit.
Sourdough Starter: You can use either active or unfed starter here. If you don’t have any starter, plain yogurt or buttermilk can substitute, but the texture may vary slightly.
Flour: All-purpose flour works great, but if you need a gluten-free option, try a 1:1 gluten-free flour blend. The bars may be slightly denser but still delicious.
Chocolate Chips: Semi-sweet is classic, but you can mix it up! Try milk chocolate, dark chocolate, or even white chocolate chips for a different flavor. If you’re looking for fewer sugars, use unsweetened chocolate.
Egg: If you want to make these vegan, you can replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) or applesauce (1/4 cup).
How Do You Get the Perfect Cookie Bar Texture?
The key to a great cookie bar is balancing moisture and baking time. Start by creaming the butter and sugars well; it incorporates air for a lighter texture. Mix the wet and dry ingredients gently to avoid overmixing, which can lead to dense bars.
- Preheat your oven correctly to ensure even baking, and use a light-colored pan to prevent burning.
- Bake until the edges are golden, and check for doneness with a toothpick—look for moist crumbs, not wet batter!
- Let the bars cool completely before cutting. This helps them set and makes slicing easier.
How to Make Chocolate Chip Sourdough Cookie Bars
Ingredients You’ll Need:
For The Cookie Bars:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup sourdough starter (active and bubbly, unfed or fed, discard works)
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips (or chunks)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 30 to 35 minutes to bake. Make sure to let the cookie bars cool completely before cutting, which will take around 30 minutes. So, in total, plan for about 1 hour to make and cool your delicious cookie bars!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats, line a 9×13-inch baking pan with parchment paper, or lightly grease it with a bit of butter or cooking spray. This will help in removing the cookie bars easily once they are baked.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand mixer or wooden spoon, cream them together until the mixture is smooth and fluffy. This will take about 2-3 minutes. The creamy texture helps create tender cookie bars!
3. Add the Wet Ingredients:
Next, add the sourdough starter, egg, and vanilla extract to the butter-sugar mixture. Mix everything together until it’s fully combined—you want a nice, even texture.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This step ensures that the leavening agent is evenly distributed throughout the flour for the best rise!
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Make sure not to overmix; a few flour streaks are okay! Overmixing can lead to tough cookie bars.
6. Fold in the Chocolate Chips:
Now, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. Yum!
7. Spread the Dough in the Pan:
Transfer the cookie dough into the prepared baking pan. Use a spatula to spread it out evenly, smoothing the top so it’s nice and flat.
8. Bake the Cookie Bars:
Place the pan in the preheated oven and bake for 30-35 minutes. You’ll know they’re ready when the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
9. Cool the Bars:
Once baked, remove the pan from the oven and allow the cookie bars to cool completely in the pan on a wire rack. This cooling step is key to allow them to set up nicely.
10. Cut and Serve:
After cooling, carefully lift the bars out from the pan using the parchment (if you used it) and cut them into squares. If you want to add a sweet touch, dust the tops with powdered sugar before serving. Enjoy your deliciously rich, tender, and slightly tangy Chocolate Chip Sourdough Cookie Bars!
Can I Use Cold Butter for This Recipe?
It’s best to use softened butter for this recipe, as it helps create a fluffy texture when creamed with the sugars. If you forgot to take out the butter, you can soften it quickly by cutting it into small pieces and letting it sit at room temperature for about 15-20 minutes.
What If My Sourdough Starter Isn’t Active?
You can still use an unfed or discard starter in this recipe! Just make sure your starter is bubbly and has been at room temperature for a bit so that it adds flavor and moisture to the bars.
How Can I Store Leftover Cookie Bars?
Store any leftover cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for about a week or freeze them for up to 2 months. Just make sure to wrap them well to prevent freezer burn!
Can I Add Nuts or Other Mix-ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or mix in other goodies like dried fruit or coconut flakes. Just keep the total volume of mix-ins similar to the chocolate chips for best results.
