Sourdough Discard Chocolate Chip Cookie Bars

A stack of 3 sourdough chocolate chip cookie bars displayed to show their soft, chewy centres laden with chocolate chips.

Sourdough Discard Chocolate Chip Cookie Bars

These sourdough chocolate chip cookie bars are thick, chewy, and perfectly golden with a rich, tangy depth from sourdough discard. Packed with melty chocolate chips, they’re to make treat that’s perfect for using up leftover starter.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 30

Fermentation Time 12

Total Time 12 45

Servings bars

Calories 159kcal

Equipment

Baking Pan (8" x 12")

Ingredients

Dry Ingredients

260 g All Purpose Flour
6 g Baking Soda
5 g Corn Starch
2 g Salt
200 g Chocolate Chips

Wet Ingredients

100 g Sourdough Starter or Sourdough Discard
130 g Salted Butter Melted
120 g Brown Sugar
75 g White Sugar
1 Egg
5 g Vanilla Extract
5 g Almond Extract (optional but oh so good)

Topping

3 g Flaky Sea Salt (optional for sprinkling on top)

Instructions

Preheat your oven to 160C (320F) and grease a 8" x 12" baking pan with cooking spray or butter (you can also line with parchment paper if you want to).
Place the dry ingredients (flour, baking soda, corn starch, salt and chocolate chips) into a large mixing bowl and combine. Set this aside.
Now in a separate bowl, combine sourdough starter, melted butter, brown sugar, white sugar, egg and vanilla and almond extract. Stir together until they resemble runny caramel.
Now pour the wet ingredients into the dry ingredients and stir to form the cookie bar dough. Don't over mix here.
Pour the sourdough chocolate chip cookie bar dough into the pan you prepared earlier. If you want to ferment the dough before baking, now is when you would place the dough into the fridge for up to 24 hours.
Sprinkle the dough with flaky sea salt if you are using and bake the sourdough chocolate chip cookie bars for 30 minutes at 160C (320F). Remove from the oven while they are still a little gooey in the middle and allow to cool in the pan.
Once fully cool, slice into bars and enjoy!

Notes

Make sure you melt the butter for this recipe before you start. Letting it cool just slightly before you add it to the other ingredients will give you the best result. You don't want it to have cooled too much - it should still be slightly warm. I use salted butter in this recipe, but you can use unsalted butter if you prefer.

Adding the chocolate chips to the flour mixture ensures they are evenly distributed as they are slightly coated in flour before the liquid ingredients are poured in.

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