Turn your discard into delicious sourdough chocolate chip cookie bars. They have a wonderful texture that is a mix of cakey and chewy with great depth of flavor.
Don’t waste your sourdough discard, turn it into dessert instead! These tasty chocolate chip cookie bars are a wonderful treat with some sourdough goodness mixed in.
If you come here often, you know I love making sourdough discard recipes. While I almost never make an actual boule of bread, my starter gets used frequently.
I used to use most of it for breakfast. It started as a love affair with sourdough chocolate chip muffins and most recently was some jam filled sourdough breakfast bars.
At dinner time, the discard is most frequently used in sourdough pizza crust. It is one of our favorites!
Then, I made a batch of sourdough brownies that were sooooo good. Now I want to turn all of my discard into desserts!
These chocolate chip cookie bars are every bit as good as they look. The texture is a perfect mix between soft and chewy.
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You can mix up the dough in just a few minutes. If you are in a hurry, go ahead and bake it right away.
If you have an hour or two, let it ferment on the counter for a bit before you bake it. It give the sourdough a chance to do its thing for a bit.
You could even cover and refrigerate the bowl of dough for up to two days if you want to. That will really give the flavor a chance to develop.
I didn’t have the patience to wait that long, but I did let it sit for a couple of hours before baking. I must say, they were worth the wait.
Otherwise, the recipe is pretty straightforward. Use your favorite kind of chocolate chips and enjoy.
They are fabulous on their own. I can also imagine making a sundae out of a warm sourdough chocolate chip cookie bar, a scoop of vanilla ice cream, and a drizzle of hot fudge. Yum!
Storage
Chocolate chip cookie bars can be stored in an airtight container at room temperature for several days. Stick them in the freezer for longer storage, up to three months.
Sourdough Chocolate Chip Cookie Bars
Ingredients
- ¾ cup unsalted butter melted
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sourdough discard
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350℉ and line a 9×13-inch pan with parchment paper.
- In a large bowl, stir together the melted butter, brown sugar, and sugar.¾ cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar
- Stir in the eggs and vanilla until uniform.2 large eggs, 2 teaspoons vanilla extract
- Add the starter and mix to combine.1 cup sourdough discard
- In a medium bowl, stir together the flour, baking soda, and salt.2¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold the chocolate chips into the dough. You can transfer the dough mixture into the prepared pan to bake right away if you would like. You could also let it ferment on the counter for up to two hours or in the refrigerator for up to 2 days.2 cups chocolate chips
- Spread the cookie dough into the lined pan. Bake for 25-30 minutes or until the edges are golden brown.
- Cool completely and then cut into squares.
Video
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Brilliant cooking recipe. Sending to my DIL right now!
Thank you!