Sourdough Chocolate Chip Cookie Bars

why make this recipe

This bar is easy to make. It uses sourdough discard to add flavor and chew. The browned butter and brown sugar give a deep, rich taste. If you like cookies with brown sugar, try a similar brown sugar rhubarb cookies recipe for another sweet treat.

introduction

Sourdough Chocolate Chip Cookie Bars are a quick way to use sourdough discard. The bars stay soft in the middle and crisp at the edges. You get chocolate, browned butter, and a mild tang from the discard. They bake in one pan and cut into easy servings.

how to make Sourdough Chocolate Chip Cookie Bars

1. Preheat the oven and prepare the pan.
2. Brown the butter and mix it with both sugars.
3. Add eggs one at a time, then vanilla.
4. Mix dry ingredients in another bowl.
5. Fold dry mix into wet, then add sourdough discard and chocolate chips.
6. Pour into the pan and bake.
7. Cool, then cut into bars.

Ingredients :

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

Directions :

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

how to serve Sourdough Chocolate Chip Cookie Bars

Cut bars into squares. Serve warm or at room temperature. Add a scoop of vanilla ice cream or a glass of milk for a simple treat. They also work well in a lunch box.

how to store Sourdough Chocolate Chip Cookie Bars

Cool completely first. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature before serving.

tips to make Sourdough Chocolate Chip Cookie Bars

• Brown the butter slowly and watch it so it does not burn.
• Let the butter cool a bit before mixing with eggs.
• Use room temperature eggs for even mixing.
• Do not overmix after adding flour; stir until just combined.
• Check bars a few minutes before time is up to avoid overbaking.

variation (if any)

• Add 1/2 cup chopped nuts (walnuts or pecans) for extra crunch.
• Use half dark chocolate chips and half milk chocolate for mixed flavor.
• Stir in 1/2 cup oats for a chewier bar.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: You can, but active starter may change rise and texture. Discard works best here.

Q: Can I use salted butter?
A: Yes, but reduce added salt to 1/4 teaspoon to avoid too much salt.

Q: Can I make these gluten-free?
A: Use a 1:1 gluten-free flour blend that replaces all-purpose flour. Texture may vary.

Sourdough Chocolate Chip Cookie Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious bars that combine sourdough discard, browned butter, and chocolate chips for a rich and chewy treat.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, browned
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sourdough discard starter
• 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 pan.
2. In a large bowl, mix the browned butter with brown sugar and granulated sugar until smooth.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually combine the dry ingredients with the wet mixture, then fold in the sourdough discard and chocolate chips.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for about 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
8. Allow to cool before cutting into bars.

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Notes

Serve warm or at room temperature. Pair with a scoop of vanilla ice cream or a glass of milk for the perfect treat.

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Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 18g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg