Description
Delicious cookie bars made from sourdough discard, with crisp edges and a soft center, perfect for sharing.
Ingredients
Scale
- 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 (about 2 cups)
- 340 grams semi-sweet chocolate chips (about 2 cups)
Instructions
- 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.
Notes
Serve warm with a scoop of vanilla ice cream or a glass of cold milk. Store at room temperature in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: sourdough, cookie bars, dessert, baking, chocolate chips