Love the flavor of sourdough chocolate chip cookies but don’t want the fuss of scooping, chilling, and baking multiple batches? These sourdough cookie bars are the answer. All the wonderful tangy, buttery, chocolatey goodness of sourdough chocolate chip cookies, but in easy bar form.
Just mix the dough, press it into a pan, bake, and cut into squares. They’re chewy, loaded with chocolate chips, and have that signature sourdough depth that takes them to another level. The perfect way to use up sourdough discard with minimal effort.
Instructions
Brown the Butter
In a medium saucepan over medium heat, melt the butter. Cook, swirling occasionally, until the butter foams, then turns golden brown and smells nutty, about 5-8 minutes. Watch carefully—it can go from brown to burnt quickly. Remove from heat and pour into a large heatproof bowl, including all the browned bits. Let cool for 10-15 minutes.
Add Sugars
To the warm browned butter, add both sugars. Whisk until well combined and smooth.
Add Egg, Yolk, Discard, and Vanilla
Add the egg, egg yolk, sourdough discard, and vanilla extract. Whisk vigorously until smooth, glossy, and well combined.
Add Dry Ingredients
Add the flour, baking soda, and salt. Fold gently with a spatula until just combined. Do not overmix.
Add Chocolate Chips
Add both chocolates and fold gently until evenly distributed throughout the dough. The dough will be thick and sticky.
Prep and Preheat
Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
Press into Pan
Transfer the dough to the prepared pan and spread evenly, pressing it into all corners. The dough will be thick—use a spatula or your hands (lightly wet your hands to prevent sticking).
Sprinkle with Salt
Sprinkle the top generously with flaky sea salt.
Bake
Bake for 25-30 minutes (for 9×9) or 30-35 minutes (for 8×8), until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached—not wet batter, but not clean. For chewy bars, slightly underbake.
Cool Completely
Let the bars cool completely in the pan on a wire rack. This allows them to set properly. For cleaner slices, refrigerate for 1-2 hours before cutting.
Slice and Serve
Use the parchment overhang to lift the bars out of the pan. Place on a cutting board and slice into squares with a sharp knife. Wipe the knife clean between cuts for clean edges.
Pro-Tips for Sourdough Cookie Bar Perfection
- Brown the Butter: Don’t skip this step—it adds incredible nutty depth that pairs perfectly with the sourdough tang.
- Use Cold Discard: Discard straight from the fridge works perfectly.
- Don’t Overmix: Overmixing develops gluten and can make the bars tough. Fold just until flour disappears.
- Press Evenly: Make sure the dough is pressed into all corners for even baking.
- Underbake Slightly: For chewy, fudgy bars, pull them when a toothpick comes out with moist crumbs. They’ll continue to set as they cool.
- Flaky Salt Finish: A sprinkle of flaky sea salt right before baking balances sweetness and adds sophistication.
- Chill Before Slicing: For clean, perfect squares, refrigerate the cooled bars before cutting.
- Customize: Try white chocolate, peanut butter chips, toffee bits, or chopped nuts.
These Sourdough Cookie Bars are chewy, tangy, and absolutely perfect.
