Sourdough Chocolate Chip Cookie Bars

Indulge in the perfect blend of tangy and sweet with these Sourdough Chocolate Chip Cookie Bars. These bars are chewy, delicious, and easy to make!

STEP-BY-STEP INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.

2. In a large bowl, combine the melted butter, brown sugar, and granulated sugar until well mixed.

3. Add the eggs and vanilla extract, mixing until fully incorporated.

4. Stir in the sourdough starter.

5. Whisk together the flour, baking soda, and salt in another bowl.

6. Then add the dry ingredients to the wet ingredients, mixing until just combined.

7. Then fold in the chocolate chips and walnuts (if using).

8. In a prepared baking pan, spread the batter evenly.

9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

10. Let cool in the pan for 10 minutes before lifting out and cutting into bars.

INGREDIENTS NEEDED:

• 1 cup sourdough starter, unfed
• 3/4 cup unsalted butter, melted
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips or chunks
• 1 cup walnuts, chopped (optional)

DIRECTIONS:

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
2. In a large bowl, combine the melted butter, brown sugar, and granulated sugar until well mixed.
3. Add the eggs and vanilla extract, mixing until fully incorporated.
4. Stir in the sourdough starter.
5. Whisk together the flour, baking soda, and salt in another bowl.
6. Then add the dry ingredients to the wet ingredients, mixing until just combined.
7. Then fold in the chocolate chips and walnuts (if using).
8. In a prepared baking pan, spread the batter evenly.
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before lifting out and cutting into bars.

TIPS:

Use a Mature Starter

For the best flavor, use a mature sourdough starter that has been fed within the last 12-24 hours. This ensures the tanginess is pronounced but not overpowering.

Storage and Freezing

Store your sourdough chocolate chip cookie bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze the bars in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They can be frozen for up to 3 months and enjoyed after thawing at room temperature.

FAQs:

Can I use whole wheat flour?

Yes, you can use up to half of the all-purpose flour with whole wheat flour. This will add a slightly nuttier flavor and increase the fiber content.

Do I need to refrigerate the dough?

Refrigerating the dough is not necessary, but if you prefer thicker bars, chilling the dough for 30 minutes before baking can help achieve that texture.

Can I use sourdough discard?

Absolutely! Just make sure your discard is not too old to avoid overly sour bars.

My other sourdough recipes you may like:

Sourdough Sandwich Bread Recipe

The Best Sourdough Pop Tarts Recipe

Sourdough Bread Recipe

Sourdough Tortillas Recipe