If you enjoying baking sourdough like me, you probably also love utilizing the discard to bake other delicious recipes. Whether these recipes are savory or sweet, maximizing the sourdough goodness while minimizing waste is what it’s all about!
While I can quickly become a creature of habit, I do enjoy experimenting with new recipes and these chocolate chip cookie bars immediately caught my eye when I saw them in a sourdough Facebook group I’m in 😉 They’re easy to make with simple ingredients you already have at home and love that you can quickly adjust based on your preferences (i.e. I reduced the overall sugar used because of the chocolate chips and swapped coconut sugar for brown sugar; I probably used about 3/4 – 1 cup total between the two sugars). The end result is delicious, cookie-like but denser (in a good way) bars and a new go-to dessert, hopefully for us all!
Sourdough Chocolate Chip Cookie Bars
Ingredients:
- 1 cup sourdough starter, unfed (discard)
- 3/4 cup unsalted butter, melted
- 1 cup brown or coconut sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips/chunks
- Optional add-ins: 1 cup chopped walnuts
Directions:
- Preheat your oven to 350 degrees and line a 9×13 baking pan with parchment paper.
- In a large bowl, combine the melted butter, brown/coconut sugar and granulated sugar until well mixed.
- Add the eggs and vanilla extract, mixing until fully incorporated, and then stir in the sourdough starter.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and walnuts (if using).
- Spread the batter evenly into the prepared pan and bake for 25-30 minutes (or until a toothpick comes out clean).
- Let cool in the pan for 10 minutes before lifting out and cutting into bars.
Enjoy!!
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