Sourdough Chocolate Cookie Bars
These sourdough chocolate cookie bars are thick, chewy, buttery, and loaded with chocolate chips. Using sourdough discard adds a subtle depth of flavor while keeping the bars moist and tender. Unlike cookies, the dough is pressed into a pan and baked all at once, making this recipe quick and perfect for sharing.
Ingredients
Dry Ingredients
- 2½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) sourdough discard (100% hydration)
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Mix-ins
- 2 cups (340 g) semi-sweet chocolate chips or chocolate chunks
- ½ cup chopped walnuts or pecans (optional)
- Flaky sea salt for topping (optional)
Equipment
- 9 × 13-inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
Instructions
Step 1: Prepare the Pan
Preheat the oven to 350°F (175°C). Line a 9 × 13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
Set aside.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
Step 4: Add the Wet Ingredients
Beat in:
- Egg
- Egg yolk
- Vanilla extract
- Sourdough discard
Mix until smooth and fully combined.
Step 5: Add the Dry Ingredients
Gradually stir the dry ingredients into the wet ingredients until no streaks of flour remain. Avoid overmixing.
Step 6: Fold in the Chocolate
Fold in the chocolate chips or chunks and nuts (if using) with a spatula.
Step 7: Fill the Pan
Spread the dough evenly into the prepared baking pan. Smooth the top with a spatula and sprinkle a few extra chocolate chips over the surface.
Step 8: Bake
Bake for 25–30 minutes, or until:
- The edges are golden brown.
- The center is just set.
- A toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Do not overbake, as the bars will continue to cook while cooling.
Step 9: Cool
Allow the cookie bars to cool completely in the pan. Lift them out using the parchment paper and cut into squares or rectangles.
Tips for the Best Cookie Bars
- Chill the dough for 30–60 minutes if you prefer thicker, chewier bars.
- Use high-quality chocolate for the best flavor.
- Sprinkle flaky sea salt on top immediately after baking for a sweet-and-salty finish.
- Let the bars cool completely before slicing for clean edges.
Storage
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Up to 1 week.
- Freezer: Wrap individual bars and freeze for up to 3 months. Thaw at room temperature before serving.
Variations
- Replace half the chocolate chips with white chocolate chips.
- Add peanut butter chips or caramel bits.
- Stir in chopped toasted pecans, walnuts, or hazelnuts.
- Mix in 1 teaspoon of espresso powder to enhance the chocolate flavor.
- Add colorful candy-coated chocolates for a festive version.
These sourdough chocolate cookie bars are rich, chewy, and packed with melty chocolate. They are an easy way to use sourdough discard and make an excellent dessert for parties, picnics, lunch boxes, or whenever you’re craving a bakery-style chocolate treat.
