Sourdough Chocolate Chip Cookie Bars

why make this recipe

Sourdough Chocolate Chip Cookie Bars use sourdough discard to add a mild tang and chew. They bake fast in a 9×13 pan, giving soft middle and crisp edges. You get big chocolate bites without forming single cookies. This is a good way to use discard and feed a crowd.

introduction

These bars are easy and forgiving. The dough mixes in one bowl, spreads in a pan, and bakes about 25–30 minutes. If you like brown sugar flavor, also check this brown sugar rhubarb cookies recipe for another simple treat.

how to make Sourdough Chocolate Chip Cookie Bars

1. Preheat the oven to 350ºF. Line a 9×13 metal pan with parchment paper. Set aside.
2. Mix melted butter, brown sugar, and granulated sugar in a bowl until smooth.
3. Add sourdough discard, egg, and vanilla. Stir until fully combined.
4. In a small bowl, whisk flour, salt, and baking soda.
5. Add the flour mix into the wet mix and stir until just combined. Fold in chocolate chips.
6. Spread the dough evenly in the prepared pan.
7. Bake 25–30 minutes until edges are crisp and center is slightly gooey.
8. Let the pan sit 20–30 minutes, then lift the bars out with the parchment. Cool completely before cutting into 24 bars.

Ingredients :

• 170 grams unsalted butter, melted (about 3/4 cup)
• 220 grams brown sugar (about 1 cup)
• 100 grams granulated sugar (about 1/2 cup)
• 1 large egg (about 50 grams)
• 100 grams sourdough discard (scant 1/2 cup)
• 8 grams vanilla extract (about 2 teaspoons)
• 7 grams salt (about 1 teaspoon)
• 5 grams baking soda (about 1 teaspoon)
• 285 grams all-purpose flour (see recipe notes, about 2 cups)
• 340 grams semi-sweet chocolate chips (about 2 cups)

Directions :

• Preheat the oven to 350º Fahrenheit. Prepare a 9 by 13 metal pan, lining it with parchment paper. Set aside.
• To a bowl add melted butter, brown sugar and granulated sugar. Mix the sugars and butter together with a mixing spoon. Add sourdough discard, eggs and vanilla and mix until the ingredients are fully incorporated and smooth.
• To a small bowl, mix together the flour, salt and baking soda. Fluff together with a fork until dispersed. Add the flour mixture to the center of the butter/sugar mixture and mix until combined. Pour in the chocolate chips and mix. Spread the dough evenly into the prepared pan.
• Bake about 25-30 minutes until crispy around the edges but still a little gooey in the middle. Let sit for 20-30 minutes in the pan before lifting out with the parchment paper. Cool before cutting into 24 bars. Enjoy!

how to serve Sourdough Chocolate Chip Cookie Bars

Serve warm or at room temperature. Warm bars with a scoop of vanilla ice cream make a great dessert. Cut bars into squares and plate for snacks or pack them in lunch boxes.

how to store Sourdough Chocolate Chip Cookie Bars

Let the bars cool fully before storing. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag or container for up to 3 months. Thaw at room temperature or warm briefly in the oven.

tips to make Sourdough Chocolate Chip Cookie Bars

• Use melted butter for an even, chewy texture.
• Do not overmix once you add the flour. Mix until just combined.
• Check the bars at 25 minutes; oven times vary. They should be firm at edges and slightly soft in the center.
• Cool in the pan so the bars set and cut cleanly.

variation (if any)

• Add 1 cup chopped nuts (walnuts or pecans) for crunch.
• Swap half the chocolate chips for milk or dark chips for a different flavor.
• Stir in 1/2 cup rolled oats for a heartier bar.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Use discard that is unfed or recently stored in the fridge. Active starter may change rise and texture. Discard works best here.

Q: Can I make these in a different pan size?
A: You can use an 8×8 pan, but bars will be thicker. Bake longer and watch for doneness.

Q: How do I keep the bars soft?
A: Do not overbake. Remove when the center is slightly gooey. Store in an airtight container to keep moisture.

Q: Can I reduce sugar?
A: You can reduce granulated sugar slightly, but brown sugar adds moisture and chew. Cutting too much will change texture.

Sourdough Chocolate Chip Cookie Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious cookie bars made with sourdough discard for a mild tang and chew, featuring big chocolate bites in a soft center with crisp edges.

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Ingredients

Scale 1x2x3x

• 170 grams unsalted butter, melted (about 3/4 cup)
• 220 grams brown sugar (about 1 cup)
• 100 grams granulated sugar (about 1/2 cup)
• 1 large egg (about 50 grams)
• 100 grams sourdough discard (scant 1/2 cup)
• 8 grams vanilla extract (about 2 teaspoons)
• 7 grams salt (about 1 teaspoon)
• 5 grams baking soda (about 1 teaspoon)
• 285 grams all-purpose flour (about 2 cups)
• 340 grams semi-sweet chocolate chips (about 2 cups)

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Instructions

1. Preheat the oven to 350ºF and line a 9×13 metal pan with parchment paper.
2. In a bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
3. Add sourdough discard, egg, and vanilla, stirring until fully combined.
4. In a small bowl, whisk flour, salt, and baking soda together.
5. Add the flour mixture to the wet mix and stir until just combined. Fold in chocolate chips.
6. Spread the dough evenly in the prepared pan.
7. Bake for 25–30 minutes until edges are crisp and center is slightly gooey.
8. Let the pan sit for 20–30 minutes, then cool completely before cutting into 24 bars.

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Notes

Serve warm or at room temperature; they are perfect with a scoop of vanilla ice cream.

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Nutrition

• Serving Size: 1 bar
• Calories: 200
• Sugar: 12g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg