Soft Sourdough Discard Chocolate Chip Cookie Bars
Equipment
- 1 9x9 inch baking pan
- 2 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 parchment paper sheet
- 1 Wire rack
Ingredients
- 113 gram unsalted butter melted and slightly cooled
- 150 gram light brown sugar packed
- 75 gram granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 150 gram sourdough discard 100% hydration
- 190 gram all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 170 gram semi-sweet chocolate chips
- 60 gram chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9-inch pan with parchment, leaving overhang for easy lifting.
- Whisk the melted butter, brown sugar, and granulated sugar together until glossy and well combined.
- Whisk in the egg and vanilla until the mixture is smooth and slightly thickened.
- Stir in the sourdough discard until fully incorporated and no streaks remain.
- In a separate bowl whisk together the flour, baking soda, and salt.
- Fold the dry ingredients into the wet mixture with a spatula until just combined and no dry spots remain.
- Fold in the chocolate chips and walnuts, reserving a small handful of chips for the top if desired.
- Spread the batter evenly into the prepared pan and smooth the surface, sprinkling reserved chips on top.
- Bake for 20 to 24 minutes until the edges are set, the top is lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the pan on a wire rack for 20 minutes, then lift out using the parchment and slice into bars.
Notes
Use room-temperature egg and slightly cooled melted butter to prevent the batter from becoming greasy or curdled, and avoid overmixing once the flour is added to keep the bars tender. Sourdough discard at 100% hydration works best; if your discard is very runny, add 1 to 2 tablespoons more flour, and if it is very thick, reduce flour by about 1 tablespoon. For chewier edges, bake closer to 24 minutes; for softer, gooier centers, pull at 20 to 21 minutes. A sprinkle of flaky salt after baking enhances flavor, and you can swap up to half the chocolate chips for chopped chocolate for pockets of melty chocolate. These bars keep well covered at room temperature for 2 to 3 days, or can be frozen tightly wrapped for up to 2 months.
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