Love sourdough cookies? Hate scooping 20 individual balls of dough?
Meet sourdough cookie bars. Same tangy, buttery, chewy magic. Zero scooping. Zero chilling. Just press the dough into a pan, bake, and slice into perfect squares. Your lazy baking dreams just came true.
Makes 12-16 bars.
Step-by-Step Instructions
Mix Wet Ingredients
Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 pan with parchment.
Whisk melted butter, brown sugar, and granulated sugar until smooth.
Add egg, sourdough discard, and vanilla. Mix until combined.
Add Dry Ingredients
Stir in flour, baking soda, and salt until just combined. Don’t overmix.
Fold in chocolate chips.
Press and Bake
Press dough evenly into the prepared pan (use wet hands or parchment to prevent sticking).
Bake for 18-22 minutes until edges are golden and a toothpick comes out clean-ish (slightly soft is good).
Cool and Slice
Cool in the pan for 10 minutes, then lift out using parchment.
Slice into 12-16 bars. Eat warm. Eat cold. Eat them all.
Summary
Prep Time: 5 minutes | Bake Time: 20 minutes | Total Time: 25 minutes
Yield: 12-16 bars
Difficulty: Super Easy
Storage Notes
Counter: Store in an airtight container for up to 5 days. Still chewy.
Freezer: Freeze sliced bars for up to 3 months. Thaw or microwave 10 seconds.
- Warm a bar in the microwave for 10 seconds. Tastes like fresh-baked.
