Sourdough Discard Chocolate Chip Cookie Bars

Thick, chewy chocolate chip cookie bars made with sourdough discard and baked in a 9x13 pan. Crispy around the edges, gooey in the center, and a great way to use up starter.

Ingredients

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

Directions

Key ingredients

Baking Soda & Baking Powder · Vanilla Extract

1. Preheat oven to 350F. Line a 9x13 metal baking pan with parchment paper.
2. Combine the melted butter, brown sugar, and granulated sugar in a bowl. Mix together with a spoon.
3. Add the sourdough discard, egg, and vanilla; mix until fully incorporated and smooth.
4. In a separate bowl, mix the flour, salt, and baking soda together with a fork until dispersed.
5. Add the dry mixture to the wet ingredients and mix until combined. Fold in the chocolate chips.

Spread the dough evenly into the prepared pan.

1. Bake 25-30 minutes, until crispy around the edges but still gooey in the center.
2. Cool 20-30 minutes in the pan, then lift out with the parchment paper. Cool completely before cutting into 24 bars.

Notes

Use a 9x13 metal baking pan lined with parchment paper for easy removal. Use fresh or young sourdough discard for a mild flavor; older discard will taste tangier. For chewy bars, underbake slightly and let them finish setting as they cool in the pan. The edges should be crispy while the center stays gooey. The dough can be refrigerated 2-3 days or frozen before baking. Store cooled bars in an airtight container at room temperature, or freeze for long-term storage. Adapted from Amy Bakes Bread.