Sourdough Chocolate Chip Cookie Bar

introduction

These sourdough chocolate chip cookie bars are soft, chewy, and easy to make. The sourdough starter adds a light tang and helps keep the bars tender. If you like sweet brown-sugar treats with a twist, try this brown sugar rhubarb cookies recipe for another simple bar idea.

why make this recipe

• It is quick and uses basic ingredients.
• Sourdough starter gives a mild tang and better texture.
• You get chewy cookie flavor in an easy pan bar form.
• Great for feeding a crowd or taking to a potluck.

how to make Sourdough Chocolate Chip Cookie Bar

Follow simple mixing and baking steps. Cream butter and sugars, add eggs, vanilla, and sourdough starter. Mix dry ingredients, combine with wet, fold in chocolate chips, and bake in a 9×13-inch pan until golden. Let cool, then cut into bars.

Ingredients :

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup active sourdough starter
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Directions :

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and sourdough starter.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until fully combined.
5. Fold in the chocolate chips.
6. Spread the batter evenly in the prepared baking dish.
7. Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
8. Allow to cool before cutting into bars.

how to serve Sourdough Chocolate Chip Cookie Bar

Serve bars at room temperature or slightly warm. They are good plain, with a glass of milk, or a scoop of vanilla ice cream. Cut into squares and serve on a plate for parties or pack in a lunch box.

how to store Sourdough Chocolate Chip Cookie Bar

• At room temperature: store in an airtight container for up to 3 days.
• In the fridge: keep in a sealed container for up to 1 week.
• In the freezer: wrap bars well and freeze for up to 2 months. Thaw at room temperature before serving.

tips to make Sourdough Chocolate Chip Cookie Bar

• Use active sourdough starter at room temperature for best results.
• Do not overmix after adding flour — mix until just combined.
• Press the batter evenly into the pan so bars bake uniformly.
• Check at 25 minutes to avoid overbaking; bars should be golden and set.
• Let the bars cool fully so they cut cleanly.

variation (if any)

• Add 1/2 cup chopped nuts for crunch.
• Substitute half the chocolate chips with white chocolate or toffee bits.
• Stir in 1/2 cup rolled oats for a chewier texture.
• Sprinkle a little sea salt on top after baking for a sweet-salty finish.

FAQs

Q: Can I use unfed sourdough starter?
A: It’s best to use an active, fed starter. An unfed starter may change the taste and rise.

Q: Can I make this in a smaller pan?
A: Yes. A smaller pan will make thicker bars and may need extra baking time. Check with a toothpick.

Q: Can I use margarine or oil instead of butter?
A: Butter gives the best flavor. Margarine may work but texture and taste will change. Oil is not recommended for this recipe.

Q: Can I reduce the sugar?
A: You can lower the sugar slightly, but bars will be less sweet and may change texture. Reduce by small amounts and test.

Q: How do I know when they are done?
A: The top should be golden brown and a toothpick in the center should come out clean or with a few moist crumbs.

Sourdough Chocolate Chip Cookie Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These sourdough chocolate chip cookie bars are soft, chewy, and easy to make with a light tang from the sourdough starter.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup active sourdough starter
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and sourdough starter.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until fully combined.
5. Fold in the chocolate chips.
6. Spread the batter evenly in the prepared baking dish.
7. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool before cutting into bars.

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Notes

Store in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or freeze for up to 2 months.

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Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 18g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg