Sourdough Discard Chocolate Chip Cookie Bars
These easy Sourdough Discard Chocolate Chip Cookie Bars are thick, chewy, and delicious! Made with classic chocolate chip cookie ingredients like vanilla, chocolate chips, and flour, these bars are also infused with tangy sourdough flavor and fermented in the fridge. Sourdough chocolate chip cookie bars are the perfect treat for picnics and parties!
Equipment
- 1 Large Bowl
- 1 9x11 aluminum baking pan
Ingredients
- 3/4 cup melted butter 165 grams
- 3/4 cup brown sugar 134 grams
- 1/2 cup sugar 100 grams
- 1 egg
- 1 egg yolk optional, see notes
- 2 tsp vanilla 8 grams
- 1/2 cup sourdough discard 110 grams
- 2 cups flour 280 grams
- 1 tsp baking soda 6 grams
- 1 tsp salt 7 grams
- 1.5 cups chocolate chips I use a mix of mini chocolate chips and regular sized semi sweet
Instructions
- Line a 9x11 inch metal pan with parchment paper.Melt the butter in a large, microwave safe bowl for about 20 seconds at a time, stirring as you go. If the butter is very hot, let it cool for a few minutes.
- Add the brown sugar, sugar, egg, egg yolk, and vanilla to the melted butter and mix well with a spatula. Stir in the sourdough discard.
- Add the flour, baking soda, and salt to the wet ingredients and mix with spatula. Stir in the chocolate chips until just combined.
- Spread the dough evenly throughout the parchment lined pan. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees F and bake the bars for 18-22 minutes, or until the edges are just slightly brown. The middle will look under baked but will firm up when cooling.
- Cool the entire pan on a wire cookie rack, then slice and enjoy! Makes 24 bars.
Notes
- For the best results measure your flour with a kitchen scale.
- An extra egg yolk makes these bars chewy and thick - omit if you must, but it does help the texture!
- Melt the butter at 15 second intervals, stirring between each time, to avoid over heating the butter.
- If the butter is very hot let it cool before adding in the eggs.
- I used sourdough discard that was about 18 hours old for this recipe. You can substitute active starter if needed, just stir it down.
- Ferment the dough for up to 72 hours in the fridge.
- To store: let the bars cool completely and transfer to an airtight container at room temperature for 3-5 days.
Nutrition
Calories: 152kcalCarbohydrates: 28gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 15mgSodium: 148mgPotassium: 59mgFiber: 0.4gSugar: 17gVitamin A: 21IUCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!