These Chocolate Chip Sourdough Cookie Bars are warm, gooey, and full of rich chocolate flavor! Made with sourdough starter, they’re a fun twist on classic cookie bars.
I love how easy these are to whip up! Just mix, spread, and bake—perfect for sharing or enjoying with a tall glass of milk. Trust me, you won’t be able to eat just one! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness in your cookie bars. If you’re in a pinch, you can use margarine or even coconut oil, but they might slightly change the flavor and texture.
Sourdough starter: Both active and discard work well here. If you don’t have a sourdough starter, you can try using yogurt or buttermilk, but these will alter the overall flavor a bit.
Flour: All-purpose flour is the go-to for these bars. If you need a gluten-free option, a 1:1 gluten-free flour blend can work, but results may vary depending on the brand.
Chocolate chips: Semi-sweet chips give a nice balance of sweetness. Feel free to mix in dark chocolate or even white chocolate chips. You can also reduce the sugar slightly if you prefer a less sweet bar.
How Can I Ensure My Cookie Bars Are Soft and Chewy?
The key to achieving soft and chewy cookie bars lies in the mixing and baking time. Mix until just combined to avoid overworking the dough, which can lead to tough cookies. Here’s how to get that perfect texture:
- Take care when combining the ingredients. Add the dry mix gradually and stir gently.
- Keep an eye on the baking time. Remove the bars when they are golden on the edges but still soft in the center. This helps with that chewy texture.
- Let them cool fully in the pan; this continues the cooking process and helps achieve the right consistency.
Chocolate Chip Sourdough Cookie Bars
Ingredients You’ll Need:
For the Cookie Bars:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup sourdough starter (discard or active, unfed)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips, plus extra for topping
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 25-30 minutes of baking time, plus some extra time for cooling. Overall, you should set aside about 1 hour to make and cool these delicious cookie bars before serving.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with parchment paper or giving it a light grease to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Use a whisk or a spatula to mix them together until the mixture is smooth and creamy. This helps dissolve the sugars and create a nice base for your bars.
3. Add the Sourdough Starter:
Now, add in the sourdough starter, the egg, and the pure vanilla extract. Stir everything together until it’s well mixed and combined. This is where your cookie bars start to take shape!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help to evenly distribute the baking soda and salt throughout the flour.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined. It’s important not to overmix at this point, as it can make the bars tough. You want a nice, thick batter.
6. Fold in Chocolate Chips:
Now it’s time to add the fun part! Fold in 1 1/2 cups of semi-sweet chocolate chips into the batter, making sure they’re evenly distributed.
7. Spread into Pan:
Carefully spread the cookie dough evenly into the prepared baking pan. Before baking, press a few extra chocolate chips on top and sprinkle with flaky sea salt if you like a sweet and salty combination.
8. Bake:
Place the pan in your preheated oven and bake for 25-30 minutes. Keep an eye on them! You want the edges to be golden brown and the center to be set but still soft.
9. Cool and Slice:
Once baked, remove the cookie bars from the oven and let them cool completely in the pan on a wire rack. This cooling time allows them to firm up a bit before you slice them into bars.
10. Serve and Store:
Now it’s time to dig in! Serve these moist, chewy chocolate chip sourdough cookie bars warm or at room temperature. If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to 3 days.
Can I Use a Different Type of Sugar?
Yes, you can substitute granulated sugar with coconut sugar or even honey, but keep in mind that it may slightly alter the texture and flavor of the bars.
What Should I Do If My Cookie Bars Are Too Crumbly?
If your cookie bars turn out crumbly, it might be due to too much flour or not enough moisture. Make sure to measure the flour correctly. You can add a little melted butter or an extra egg for added moisture if needed.
Can I Freeze These Cookie Bars?
Absolutely! Let the cookie bars cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be frozen for up to 3 months. Thaw overnight in the fridge before enjoying!
What Can I Use Instead of a Sourdough Starter?
If you don’t have a sourdough starter, you can use an equal amount of yogurt or buttermilk as a substitute. Keep in mind that it will change the flavor profile slightly, but they will still be delicious!