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Sourdough Cookie Bars Recipe

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4.1 from 64 reviews

These Sourdough Cookie Bars are a delightful twist on classic cookie bars, featuring the rich, nutty flavor of browned butter and the subtle tang of sourdough discard. Packed with semi-sweet chocolate chips and a hint of flaky salt, these bars are soft, chewy, and irresistibly delicious. Perfect for using up extra sourdough starter and satisfying your cookie cravings in a unique way.

  • Total Time: 50 minutes
  • Yield: 16 cookie bars

Ingredients

Butter and Sugars

  • 140 g unsalted butter
  • 100 g soft brown sugar
  • 100 g granulated sugar

Wet Ingredients

  • 100 g discard sourdough starter
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 190 g all-purpose flour
  • 170 g semi-sweet chocolate chips

To Serve

  • Flaky salt (to sprinkle on top)

Instructions

  1. Brown the Butter: Melt the 140 g unsalted butter in a saucepan over medium heat. Continue cooking, stirring occasionally, for about 3-4 minutes until the milk solids caramelize and the butter emits a nutty aroma.
  2. Cool the Butter: Pour the browned butter along with the browned bits into a large heat-proof bowl. Allow it to cool at room temperature for about 10 minutes, then refrigerate until it becomes solid but still soft enough to press a finger into (approximately 112-115 g of browned butter).
  3. Cream Butter and Sugars: Using an electric mixer, cream the brown sugar and granulated sugar into the chilled browned butter for approximately 2 minutes until the mixture is light and fluffy.
  4. Add Starter, Egg, and Vanilla: Mix in the 100 g sourdough starter, 1 large egg, and 1 teaspoon vanilla extract until well combined.
  5. Incorporate Baking Soda and Salt: Stir in 3/4 teaspoon baking soda and 1/2 teaspoon salt until evenly distributed through the mixture.
  6. Add Flour and Chocolate Chips: Add the 190 g all-purpose flour and mix gently until almost combined, with a few dry streaks remaining. Fold in the 170 g semi-sweet chocolate chips until evenly dispersed.
  7. Prepare the Pan: Preheat your oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
  8. Shape the Dough: Transfer the cookie dough to the prepared pan, smoothing the top evenly with the back of a spoon or offset spatula.
  9. Optional Chill: You can bake these cookie bars immediately or cover and chill the dough in the fridge for up to 3 days to develop flavor.
  10. Bake: Bake the bars for approximately 30 minutes until the top is set and golden brown.
  11. Cool: Let the cookie bars cool in the pan for about one hour before carefully removing them and transferring to a wire rack to cool completely. The bars will be soft while warm but will firm up as they reach room temperature.
  12. Serve: Slice into 16 pieces by cutting four rows horizontally and four rows vertically. Sprinkle flaky salt on top if desired before serving.

Notes

  • The updated method calls for chilling the browned butter until it’s solid but still soft enough to cream smoothly with the sugar, which prevents the cookie bars from becoming oily.
  • Original method involved using warm browned butter mixed directly into the dough, which required chilling the dough for at least 2 hours before baking.
  • Both metric and US cup measurements are available on the original recipe source.
  • Flaky salt on top enhances the flavor contrast and adds a gourmet touch.
  • Chilling the dough before baking can deepen the flavors but is optional.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/sourdough-cookie-bars-recipe/