why make this recipe

This recipe turns sourdough discard into something joyful. It makes a big pan of cookie bars that are crisp at the edges and soft in the middle. They are easy to share. I love how the discard adds a gentle tang and keeps the texture tender. If you like the classic cookie vibe, you might also enjoy my sourdough chocolate chip cookies for a slightly different chew.

how to make Sourdough Chocolate Chip Cookie Bars

Ingredients:
170 grams unsalted butter, melted (about 3/4 cup)
220 grams brown sugar (about 1 cup)
100 grams granulated sugar (about 1/2 cup)
1 large egg (about 50 grams)
100 grams sourdough discard (scant 1/2 cup)
8 grams vanilla extract (about 2 teaspoons)
7 grams salt (about 1 teaspoon)
5 grams baking soda (about 1 teaspoon)
285 grams all-purpose flour (see recipe notes, about 2 cups)
340 grams semi-sweet chocolate chips (about 2 cups)

Directions:

Preheat the oven to 350º F. Line a 9×13 metal pan with parchment paper. Set aside.
In a bowl, mix the melted butter with the brown sugar and granulated sugar. Stir until smooth.
Add the sourdough discard, egg, and vanilla. Mix until fully incorporated and smooth.
In a small bowl, whisk together the flour, salt, and baking soda. Fluff with a fork.
Add the flour mixture to the butter mixture. Stir until combined.
Fold in the chocolate chips. Spread the dough evenly into the prepared pan.
Bake for about 25–30 minutes. The edges should be crisp and the center still a little gooey.
Let the pan rest for 20–30 minutes. Lift the bars out with the parchment. Cool before cutting into 24 bars.

If you like a salted, gooey twist, try this dough with my salted caramel sourdough cookie bars idea for a decadent change.

how to serve Sourdough Chocolate Chip Cookie Bars

Serve them warm for the best gooey center. Add a scoop of vanilla ice cream. Or pair with a cold glass of milk. These bars travel well. Pack them in a tin for a picnic or potluck.

how to store Sourdough Chocolate Chip Cookie Bars

Store at room temperature in an airtight container for up to 3 days. For longer storage, freeze in a single layer on a baking sheet. Once frozen, wrap in foil or place in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven.

tips to make Sourdough Chocolate Chip Cookie Bars

Measure the flour by spooning it into the cup or use a scale for accuracy. If the dough feels too stiff, add a splash of milk. If it feels too loose, add a tablespoon of flour at a time. For chunkier bites, use a mix of chips and chopped chocolate. For a chewier bar, underbake by a minute or two. If you love comparing textures, my notes in the best chocolate chip cookies post explain how different bake times change the crumb.

variation (if any)

Add chopped dried cherries and mocha chips for a bright, coffee-kissed bar. You can adapt the mix-ins to suit your cravings. For a fruity riff, try the combination in my cherry chocolate chip cookies with mocha chips and apply it here.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Use discard or unfed starter. Active starter may change the rise and flavor. If you only have active starter, reduce the egg by half to balance moisture.

Q: Do I need to chill the dough before baking?
A: No. This bar recipe bakes best right away. Chilling will firm the dough but is not required.

Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a 1-to-1 gluten-free flour blend. Some blends absorb more liquid. You may need to add a tablespoon or two more flour or reduce the sourdough discard slightly.

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