Sourdough Chocolate Chip Cookie Bars
Delicious Sourdough Chocolate Chip Cookie Bars combine classic flavors with the tang of sourdough for a chewy, chocolatey treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup sourdough starter, unfed Make sure it's at room temperature for better mixing.
- ¾ cup unsalted butter, melted
- 1 cup brown sugar Packed.
- ½ cup granulated sugar
- 2 pieces eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour Can be replaced with gluten-free flour.
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins
- 2 cups chocolate chips or chunks Feel free to swap with dried fruit or another type of chip.
- 1 cup walnuts, chopped Optional, can be replaced with other nuts or omitted.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar until well mixed.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Stir in the sourdough starter.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and walnuts (if using).
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before lifting out and cutting into bars.
Notes
Store leftover bars in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Consider adding flavors like cinnamon or a sprinkle of sea salt for variation.