Chocolate Chip Cookie Bars

Sourdough chocolate chip cookie bars are a delicious treat that makes good use of your sourdough starter discard. They combine the tangy flavor of sourdough with the sweetness of chocolate chip cookies. Here’s a straightforward recipe to make them:

Sourdough Chocolate Chip Cookie Bars Recipe

Ingredients:

• 1 cup (225g) unsalted butter, melted and slightly cooled
• 1 cup (200g) brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1 cup (240g) sourdough starter discard (unfed)
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (270g) chocolate chips (semisweet or your preference)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well.
2. Mix the Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until well combined. Add the sourdough starter discard, eggs, and vanilla extract. Mix until smooth.
3. Combine the Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Add Chocolate Chips: Fold in the chocolate chips until evenly distributed throughout the dough.
6. Spread in the Pan: Pour the cookie dough into the prepared baking pan and spread it out into an even layer.
7. Bake the Bars: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool and Cut: Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift them out of the pan using the parchment paper (if used) and cut them into squares or rectangles.

Tips:

• Customize Your Bars: You can add nuts, such as chopped walnuts or pecans, for extra texture and flavor.
• Storage: Store the cookie bars in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.
• Sourdough Flavor: If you prefer a stronger sourdough flavor, you can let the batter rest in the refrigerator for a few hours or overnight before baking.

Enjoy your sourdough chocolate chip cookie bars!