Sourdough Chocolate Chip Cookie Bars
There are so many ways to use your sourdough starter. Breads, pastas, cookies, cakes, muffins and so much more. Today I want to share a true favorite at our house. These sourdough chocolate chip cookie bars and ooey, gooey, flavorful treats. The taste is incredible while having just a hint of that sourdough flavor.
What you’ll love about this recipe:
I love making cookies, but sometimes making cookies into bars is the easiest and best way to get a consistent product. It also takes less time since you are only baking these once instead of baking multiple pans.
If you want my sourdough chocolate chip cookie recipe, make sure to check it out here!
I also have an amazing brown butter sourdough chocolate chip cookie recipe here!
These sourdough chocolate chip cookie bars are so addicting. They have that chewy texture of a cookie but are also slightly cakey and oh so soft. They’re like a brownie cookie hybrid if I could describe them I guess.
I mean, look at all the gooey goodness. Now, if you want them less gooey, just bake them slightly longer. Thats the great thing about this recipe. You can bake it to your preferred doneness.
Get my favorite baking essentials here:
TOOLS YOU’LL NEED
Sourdough Chocolate Chip Cookie Bars
Ingredients
- 1 cup sourdough starter discard
- 1 cup brown sugar
- 3/4 cup butter
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1 cup nuts, optional
Instructions
- Preheat your oven to 350 degrees
- In a bowl, add your sourdough discard, melted butter, brown sugar and granulated sugar in a bowl and mix together with a whisk
- Add your eggs and vanilla and mix until fully incorporated.
- Now add your dry ingredients, your flour, baking soda and salt. Mix this until just combined.
- Fold in your chocolate chips.
- Use a prepared baking pan, 9 by 13 pan or large cast iron skillet. Grease with butter or nonstick spray.
- Spread the cookie dough evenly into the baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool for 30 minutes or until they are at room temperature if you want a cleaner cut. Cut and serve.
Nutrition
This is a great way to use up sourdough discard, if you have any. It is also a great way to add good gut benefits to your recipe. If you want to leave this batter in the fridge overnight to add more of the sourdough benefits you can. But who wants to wait that long? These sourdough cookie bars are so awesome you wont want to!
Tips & Tricks
- You can use parchment paper in the bottom of your pan for easier removal after baking.
- Combine your wet ingredients first, and then fold in your dry ingredients until just combined. Do not over mix. You want these to be tender and soft.
- Store these cookie bars in an airtight container for later enjoyment. Or eat them all in one sitting. Whatever calls to you that day haha.
- You can sprinkle extra chocolate chips or chocolate chunks on the top if you need more chocolate but I find the two cups is more than enough.
- You can use sourdough discard straight from the fridge. You can also use active starter. It really makes no difference for this recipe.
- Use milk chocolate chips or semi-sweet chocolate chips for this dessert.
- You do not need a stand mixer for this recipe. The dough is slightly looser than a normal cookie dough and is easily mixed together. I find it much easier to mix by hand.
Want more sourdough discard recipes? Check out more below! I have over 40 amazing sourdough discard recipes!
More Sourdough Discard Recipes
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