Sourdough Chocolate Chip Cookie Bars
Sourdough chocolate chip cookie bars are the perfect way to use sourdough discard while making a treat that’s chewy, rich, and full of flavor. The sourdough adds a subtle tang that balances the sweetness of the chocolate, and baking them as bars instead of cookies makes the recipe quick and convenient.
Recipe Card
Recipe: Sourdough Chocolate Chip Cookie Bars
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Yield: 16 bars
Ingredients:
- 115g unsalted butter, melted
- 150g brown sugar
- 50g granulated sugar
- 1 large egg
- 100g sourdough discard (unfed starter)
- 1 tsp vanilla extract
- 200g all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 150g chocolate chips (semi-sweet or dark)
- Optional: 50g chopped nuts (pecans, walnuts, or almonds)
Instructions:
- Preheat Oven
- Heat oven to 175°C (350°F).
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- Mix Wet Ingredients
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add egg, sourdough discard, and vanilla extract. Mix well.
- Combine Dry Ingredients
- In another bowl, whisk together flour, baking soda, and salt.
- Fold the dry mixture into the wet mixture until just combined.
- Add Chocolate & Nuts
- Stir in chocolate chips and nuts (if using).
- Spread the batter evenly into the prepared pan.
- Bake the Bars
- Bake for 25–30 minutes, until golden brown around the edges and slightly soft in the center.
- Cool in the pan for 10–15 minutes before slicing into bars.
Tips & Variations:
- For extra gooey bars, underbake slightly and let them set as they cool.
- Swap chocolate chips with white chocolate or butterscotch for a twist.
- Sprinkle flaky sea salt on top before baking for a gourmet touch.
