These Sourdough Chocolate Chip Cookie Bars are all the goodness of a chocolate chip cookie (crispy edges, gooey center), with way less work! Make a batch of the dough, press it into a baking pan, bake and eat! With no need to bake multiple batches of cookies, this is my go-to if I'm running short on time!
Why you'll love this recipe
- This recipe is made in a 9x13-inch baking pan, so you still get plenty of cookie surface and they're not too thick. That said, if you wanted to make them in a smaller pan for a thicker cookie, you could (with increased baking time)!
- Prefer a classic cookie? Try these Sourdough Discard Chocolate Chip Cookies.
- Since this is a cookie bar recipe, you only need to do one batch of baking - not multiple batches of cookies!
- These cookie bars have crispy edges and a softer center, so you can choose whatever kind of "cookie type" you like to eat best!
- You might also love these Sourdough Discard Brownies.
- This recipe uses sourdough discard, but you can easily modify to use active sourdough starter if you prefer.
- Cookie bars are very adaptable, so add nuts, use different chocolate, throw some chocolate candy pieces in - it'll all be delicious! Try these Sourdough Discard Halloween Kitchen Sink Cookie Bars if you have a bunch of candy pieces you'd like to add!
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Ingredients
There are only a few key ingredients you'll need to bring these cookie bars together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that uses a 1:1 ratio (that means when you feed your starter, you're feeding with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Chocolate chips: I prefer using dark chocolate chips (like these Guittard Extra Dark Chocolate Baking Chips) or chocolate chunks from coarsely chopping a bar of chocolate (like this Lindt 70% Dark Chocolate).
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use different chocolate - Try milk chocolate, white chocolate, or a combination of your favorites! Chocolate chips and chocolate chunks both work equally well.
- Add nuts - Add ½ cup coarsely chopped nuts, such as walnuts or pecans, as you're folding in the chocolate chips.
- Use active sourdough starter - While it's not needed for leavening purposes, if you'd like to use active sourdough starter instead of discard to make this recipe, you can! To do so, replace the sourdough discard with active starter (200g).
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments!
How to Make Sourdough Chocolate Chip Cookie Bars
There are a few simple steps to bring these cookie bars together! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Mix together the dry ingredients (minus sugars) in a mixing bowl.
- Step 2: In the bowl of a stand mixer, or in a large mixing bowl, cream together the butter and sugars.
- Step 3: Add the egg, sourdough discard and vanilla extract. Mix until combined.
- Step 4: Fold in the chocolate chips.
- Step 5: Use a large cookie scoop to roughly spread the dough into a 9x13-inch baking pan.
- Step 6: Use your hands or a spatula to evenly spread the dough to the edges of the pan.
- Step 7: Bake until golden brown. Let cool in the pan slightly, then slice and serve!
Expert Baking Tips
- The cookie dough is going to be a bit sticky, and that's ok. Spread it as evenly as you can in the baking pan, but no need to stress - it's going to rise and spread more as it bakes, smoothing out any rough spots.
- Spreading the dough into an ungreased, unlined pan is easier, but if you line the pan with parchment paper, it's easier to get the cookies out once baked. Choose what feels better for you!
- Looking for more easy sourdough discard desserts? Try these Sourdough Discard Shortbread Cookies and these Sourdough Discard Cinnamon Rolls.
Storage
Room Temperature Storage: Store cookie bars in an airtight bag or container at room temperature for up to two weeks. They will get a bit harder and crispier as they sit, but they will still be delicious!
Freezer Storage: You can also freeze these cookie bars in an airtight bag or container for up to two months. Make sure the cookies are fully cooled before you package them for freezing. When ready to eat, let them thaw to room temperature.
Recipe FAQs
This recipe uses a 9x13-inch baking pan. If you'd rather make them in a 9x9-inch square pan, that will also work (for a thicker cookie). You will also need to add some baking time (try 45-50 minutes).
I like to use a large cookie scoop to roughly spread the dough out in the pan. Then, I use either my hands or a spatula to press the cookie dough together and into the corners and edges. Don't worry about making it too perfect - the dough will rise and spread as it bakes, filling any small gaps.
More Sourdough Discard Dessert Recipes
If you tried these Sourdough Chocolate Chip Cookie Bars or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Chocolate Chip Cookie Bars
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ½ cup unsalted butter softened
- 1 ¼ cup brown sugar packed
- ½ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 12 ounces dark chocolate chips
Instructions
- Preheat the oven to 350℉ (175℃) and line a 9x13-inch baking pan with parchment paper (this is optional, but makes it easier to remove the cookie bars after baking). Set aside.
- In a medium bowl, whisk together flour, salt, baking soda, cornstarch, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a hand-held mixer), cream the butter and sugars until light and fluffy, 2-3 minutes.
- Add the egg, vanilla extract, and sourdough discard and mix on low until smooth and combined.
- Add the flour mixture and mix on low until combined. Stir in the chocolate chips until combined.
- Using a large cookie scoop or spoon, roughly scoop the cookie dough into the prepared 9x13-inch baking pan. Use your hands or a spatula to evenly press the cookie dough to the edges of the pan and fill any spaces. This doesn't need to be too precise - the dough will rise and spread as it bakes, filling in any small gaps or rough spots!
- Bake for 30-35 minutes until browned and the cookie bars are set on the edges. Let cool in the baking pan for at least 10 minutes before transferring to a cooling rack to cool fully. Slice into bars, then serve!
Shelley says
I made this but my bars have come out super gooey where did I go wrong
Jessica Vogl says
Hard to say! Did you use the metric measurements? Did you use the correct size of pan (and what material)? Could they have baked for a few more minutes?
Stacey says
These are incredible and so easy to whip up! My kids and husband agreed that these are the perfect “cookie”. I especially like the thickness being a little thicker than a traditional cookie.
Christine Fleming says
I loved this recipe! These turned out AMAZING! The edges were perfectly crisp and the center stayed soft and chewy. The sourdough discard added such a nice depth of flavor without making them taste “sour” at all. Super easy. Definitely adding this to my go-to discard recipes!
Jessica Vogl says
Love how easy this recipe is! No chill time, and bake it all at once. Couldn't be easier!