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Irresistibly Chewy Browned Butter Sourdough Chocolate Chip Cookie Bars

If you’ve been following my culinary journey on social media, you know my deep affection for all things sourdough. My amazing audience has consistently requested a cookie bar adaptation of my incredibly popular browned butter sourdough chocolate chip cookie recipe – a recipe many affectionately call the best cookie recipe on earth! After countless hours of dedicated testing and meticulous perfecting, I am thrilled to unveil these Browned Butter Sourdough Chocolate Chip Cookie Bars. They are nothing short of phenomenal.

The harmonious blend of rich, nutty browned butter and the subtle, tangy complexity of sourdough creates a flavor profile that is truly extraordinary. Each bite delivers an incredible depth of taste, complemented by a perfectly chewy texture that will have you reaching for another. This recipe elevates the classic chocolate chip cookie bar to an entirely new level, promising a delightful experience for every dessert lover. I am confident these will become a new favorite in your baking repertoire!

The Secret Ingredient: Sourdough Discard for Superior Cookie Bars

Incorporating sourdough discard into these cookie bars does more than just add a unique flavor; it fundamentally transforms their characteristics for the better. Here’s how sourdough elevates these decadent treats:

1. **Enhanced Chewiness:** Sourdough helps create an incredibly soft and chewy texture that’s hard to achieve with conventional recipes. The acidity in the sourdough starter works to tenderize the gluten in the flour, resulting in a more pliable and delightfully chewy crumb that holds up beautifully.
2. **Richer Buttery Flavor:** The subtle tang of sourdough beautifully complements and deepens the notes of browned butter, enhancing its nutty, caramelized essence. This interaction creates a more complex and satisfying flavor profile, making the butter taste even richer and more pronounced.
3. **Improved Digestibility:** Sourdough, even in its discard form, contains beneficial bacteria and yeasts that begin the fermentation process. This pre-digests some of the starches and sugars in the flour, potentially making the cookie bars easier on your digestive system compared to traditional recipes. While not fully fermented, the initial breakdown contributes to this benefit.
4. **Prebiotic Boost:** Sourdough contains prebiotics, which are compounds that feed the beneficial bacteria in your gut. While these cookie bars are still a treat, the sourdough addition brings a small nutritional advantage not found in standard chocolate chip cookie bars.
5. **Excellent Way to Use Discard:** For any sourdough baker, managing discard is a constant consideration. This recipe offers a delicious and practical solution, turning what might otherwise be waste into a truly exceptional dessert. It’s a win-win for flavor and sustainability in your kitchen.

The Convenience and Charm of Cookie Bars

There’s a special place in my heart for cookie bars, and for good reason! They offer a delightful balance of convenience, efficiency, and impressive yields, making them an ideal choice for any baker, whether you’re short on time or feeding a crowd. Here’s why cookie bars are a brilliant alternative to individual cookies:

1. **Faster and Easier Preparation:** Forget the tedious process of scooping and rolling individual cookies. With cookie bars, you simply press the dough into a single pan, significantly cutting down on prep time and effort. This means less time in the kitchen and more time enjoying your delicious creations.
2. **Effortless Baking:** Baking a batch of cookies can often involve multiple trays and rounds in the oven. Cookie bars, however, bake all at once in a single pan. This streamlined approach frees up your oven and your time, making baking a truly stress-free experience.
3. **Generous Servings for Any Occasion:** This recipe yields 24 substantial cookie bars, perfect for large gatherings, potlucks, or simply having plenty of treats on hand. If you need smaller portions, they can easily be cut into up to 48 bite-sized squares, making them incredibly versatile for different events and appetites. They are a guaranteed crowd-pleaser and ideal for sharing.

I bake these scrumptious bars in a standard half-size sheet pan. I particularly recommend this one because it comes with a lid, offering unparalleled convenience for easy storage and transportation. If you’re craving the traditional cookie experience, you can find the individual cookie version of this recipe here.

Selecting the Right Sourdough Starter for Cookie Bars

The type of sourdough starter you use is crucial for the success of these cookie bars. For this recipe, you’ll specifically need **sourdough discard**. Understanding what sourdough discard is and why it’s preferred here will ensure your bars turn out perfectly chewy and flavorful.

Sourdough starter is considered “discard” when it is unfed, flat, and runny. Typically, it won’t have the vibrant bubbles and active fermentation signs you see in a fed, active starter. At room temperature, discard should have the consistency similar to heavy whipping cream. Your sourdough starter is in its ideal discard state if it hasn’t been fed or touched for a few days, allowing it to become less active and more liquid.

It’s important to note that this recipe is not designed for an active, bubbly sourdough starter. Using an active starter will introduce too much leavening power and excess thickness, which can significantly alter the cookie dough’s consistency and lead to a less desirable, potentially cakey texture in the final bars. The goal here is to leverage the flavor and tenderizing properties of sourdough without its full leavening capacity.

For those new to the world of sourdough or looking to deepen their understanding, I highly recommend checking out my comprehensive beginner’s guide to sourdough starters. It covers everything from feeding schedules to troubleshooting, ensuring you can confidently maintain a healthy starter for all your baking adventures.

Essential Ingredients for Your Browned Butter Sourdough Chocolate Chip Cookie Bars

Crafting the perfect cookie bar begins with understanding each ingredient’s role. Here’s a closer look at what goes into these delectable browned butter sourdough chocolate chip cookie bars:

Butter: The Flavor Foundation

I consistently use salted butter for nearly all my baking, and this recipe is specifically formulated with its salt content in mind. If you only have unsalted butter on hand, simply increase the fine sea salt amount in the recipe to 1¼ teaspoons to achieve the perfect flavor balance.

Crucially, for these cookie bars, **the butter must be browned**. This step is non-negotiable for achieving the signature depth of flavor and ideal texture. Skipping the browning process will result in a dough that is too wet and cookie bars that are disappointingly cakey rather than chewy. The browned butter adds a rich, nutty, and caramelized essence that elevates the entire bar. If you’re seeking a delicious chocolate chip cookie bar recipe that doesn’t require browned butter, I recommend trying these instead.

White Sugar and Brown Sugar: The Sweetness and Texture Duo

The combination of white granulated sugar and packed brown sugar is key to achieving the perfectly chewy and sweet profile of these cookie bars. White sugar contributes to crisp edges and a balanced sweetness, while brown sugar, with its molasses content, adds moisture, chewiness, and a subtle caramel note that enhances the overall flavor and texture.

Egg Yolks: For Richness and Chewiness

This recipe specifically calls for 4 egg yolks only. Do not add the egg whites. The yolks are packed with fat, which is essential for imparting a luxurious richness, promoting a tender crumb, and contributing to that desirable chewy texture in the cookie bars. Save those egg whites and add them to your next omelette or meringue for another delicious creation!

Sourdough Starter: Our Secret Weapon

As detailed in the section above, you’ll be using flat, runny sourdough discard for this recipe. It infuses the bars with a delightful tang, enhances chewiness, and adds a subtle depth of flavor that sets these cookie bars apart.

Baking Powder and Baking Soda: The Perfect Rise

This recipe thoughtfully utilizes both baking soda and baking powder to achieve the ideal rise and texture. Baking soda reacts with the acidic sourdough discard and brown sugar to provide a gentle lift and spread, while baking powder offers additional leavening, ensuring a perfectly structured and tender cookie bar.

Salt: Balancing and Enhancing Flavors

Salt is a vital ingredient, not just for taste but for enhancing all other flavors. My personal favorite salt for both cooking and baking is Redmond Real Salt. I adore it because it’s pure, unprocessed, and naturally rich in trace minerals, free from fillers, anti-caking agents, or unhealthy additives. Mined from an ancient sea bed in central Utah, it’s true sea salt. You can get 15% off your Redmond Real Salt purchase with my affiliate discount code, **AMBERSKITCHEN**.

This recipe cleverly incorporates two different kinds of salt. The fine sea salt is essential for balancing the sweetness within the dough during baking. For a final flourish, I love to sprinkle a little bit of finishing salt on top of the cookie bars just after they come out of the oven. Maldon Salt is my go-to for this; its perfectly flaky, crunchy texture adds a delightful contrast and an extra dimension of flavor that elevates these cookie bars from great to truly exceptional.

Vanilla: The Aromatic Enhancer

Always opt for a good quality pure vanilla extract in this recipe. Vanilla might seem like a minor ingredient, but its rich, aromatic notes are crucial for tying all the flavors together and adding a comforting warmth to your cookie bars.

All-Purpose Flour: The Structural Base

Any standard all-purpose flour you typically use for baking will work wonderfully in this recipe. It provides the necessary structure for the cookie bars, ensuring they hold their shape while maintaining a tender crumb.

Chocolate Chips: Your Personal Preference

The choice of chocolate chips allows for delightful customization. My personal preference leans towards semisweet chocolate chips for their balanced sweetness and rich cocoa flavor. However, my family often prefers milk chocolate, so I frequently do a half-and-half mix to please everyone. If these bars were solely for me, I’d go 100% semisweet or even extra dark chocolate for a more intense chocolate experience. If you enjoy a sweeter cookie, milk chocolate chips are a fantastic choice. Guittard is my absolute favorite chocolate brand for its quality and flavor, but feel free to use any brand you love!

Mastering the Art of Browned Butter

Browned butter, also known as beurre noisette, is truly a gift to the culinary world. It’s butter that has been gently cooked over the stove until its milk solids caramelize and turn a deep, alluring amber color. This transformation imbues the butter with a rich, nutty, and subtly toasted flavor, with an almost caramelized sweetness. It’s a simple technique that yields a profound impact, acting as a major flavor upgrade to any dish it graces.

To achieve perfectly browned butter, simply follow these steps, paying close attention to the visual cues and aromas:

1. **Prepare Your Pan:** Add your measured butter to a light-colored saucepan. A lighter pan helps you monitor the color changes more effectively.
2. **Melt and Foam:** Turn the heat to medium to medium-high. As the butter melts, it will begin to bubble vigorously and then foam considerably. This foam indicates that the water content in the butter is evaporating. Don’t be alarmed; keep going.
3. **Stir and Observe:** Continue to stir the butter as it cooks. The foam will eventually begin to subside slightly, allowing you to see the liquid beneath. You’ll notice the liquid butter transition from yellow, to a deep golden yellow, and then gradually to a beautiful, light brown. This is typically the ideal point to remove it from the heat. If you continue cooking for a few more moments, tiny brown flecks (the toasted milk solids) will appear at the bottom of the pan, intensifying the flavor. However, exercise caution to prevent burning, as burnt butter can taste bitter.
4. **Cooling is Key:** Once removed from the heat, immediately pour the browned butter into a separate heatproof bowl to stop the cooking process. Allow it to cool for at least 30 minutes, or until it reaches a lukewarm temperature, before incorporating it into your recipe. This cooling time is essential for the butter to set slightly and for the flavors to fully develop.
5. **Storage Tips:** Browned butter can remain at room temperature for up to 24 hours before use. If you need to prepare it further in advance, you can store the cooled browned butter in an airtight container and refrigerate it for up to three days. Just remember to let it come back to room temperature and be slightly softened before adding it to this cookie bar recipe.

Frequently Asked Questions About Sourdough Cookie Bars

Q: Can I use active sourdough starter instead of discard?

A: No, it is strongly recommended to use sourdough discard. Active starter will introduce too much leavening, which can make your cookie bars cakey and thick rather than chewy and dense. Discard provides the flavor and tenderizing qualities without over-activating the dough.

Q: How do I store leftover cookie bars?

A: These cookie bars are best enjoyed the day they are baked and the day after. To keep them fresh longer, store them in an airtight container at room temperature for up to 3 days. For longer storage, I highly recommend freezing any leftovers in an airtight bag or container for up to 2-3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked taste.

Q: Can I add nuts or other mix-ins to the cookie bars?

A: Absolutely! Feel free to customize your cookie bars. Chopped walnuts, pecans, or even a mix of white chocolate chips and dried cranberries would be delicious additions. Just be sure to fold them in gently with the chocolate chips.

Q: My browned butter solidified too much after cooling. What should I do?

A: If your browned butter becomes too solid, especially if refrigerated, you can gently warm it on the stove over very low heat or in the microwave for a few seconds until it’s softened but not fully melted. You want it to be a consistency similar to softened butter for easy mixing.

Q: What kind of sheet pan is best for this recipe?

A: A standard half-size sheet pan (approximately 13×18 inches) is ideal for this recipe, ensuring the bars bake evenly and to the correct thickness. Using a pan with a lid is a bonus for convenient storage!

More Delicious Cookie Recipes to Explore

If you loved these cookie bars, you might enjoy these other delightful cookie creations:

• Browned Butter Sourdough Molasses Cookies
• Large and In Charge Chocolate Chip Cookies
• Chocolate Chunk S’mores Cookies

Expand Your Sourdough Horizons with More Recipes

Embrace the versatility of sourdough with these other fantastic recipes:

• Sourdough Cinnamon Rolls
• Sourdough Sandwich Bread
• Sourdough Waffles
• Sourdough Cheeze-its

Happy Baking!

I genuinely hope you adore this recipe for Browned Butter Sourdough Chocolate Chip Cookie Bars as much as I do. It’s a labor of love that brings together some of my favorite flavors and techniques. If you want to follow along with my latest cooking adventures, find more sourdough inspiration, and get a sneak peek at upcoming recipes, be sure to follow me on Instagram @AMBERSKITCHEN. Happy baking, and enjoy every delicious bite!

Browned Butter Sourdough Chocolate Chip Cookie Bars Recipe

Hands down my favorite cookie bar! The browned butter combined with the sourdough discard takes the flavor to the next level! Oh, and the coarse salt on the top? It makes it! These bars are huge and are perfect for a crowd.

Course: Desserts

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 38 minutes

Servings: 24 cookie bars

Author: Amber

Ingredients

• 1½ cups salted butter
• 1¼ cup white cane sugar
• 1¼ cup packed brown sugar
• 4 egg yolks
• 1⅓ cups flat and runny sourdough discard
• 1½ teaspoon baking soda
• 1½ teaspoon baking powder
• ¾ teaspoon fine sea salt
• 1½ teaspoon vanilla extract
• 3⅓ cups all purpose flour
• 3 cups chocolate chips
• 4 oz. (½ cup) extra chocolate chips for pressing into the top of the cookies
• ¼ tsp coarse flake salt, for topping

Instructions

1. **Brown the butter:** In a medium saucepan, add the butter. Place over medium to medium-high heat and allow it to melt completely. The butter will begin to bubble and then foam considerably. Stir frequently during this process; do not walk away, as butter can burn quickly. As the liquid butter beneath the foam transitions from yellow to a deep golden yellow, be prepared, as it’s nearing completion. Once the liquid turns a light amber or nutty brown color, immediately remove it from the heat. Pour the browned butter into a separate heatproof bowl to stop further cooking. Let it cool for at least 30 minutes, or until lukewarm.
2. **Combine sugars and butter:** In a large mixing bowl, combine the cooled browned butter with both the white cane sugar and packed brown sugar. Beat them together using an electric hand mixer or a stand mixer until well combined. The mixture will initially appear somewhat dry and crumbly, resembling wet sand.
3. **Add egg yolks:** Incorporate the four egg yolks into the butter-sugar mixture. Continue beating with the electric mixer for a couple of minutes until the mixture becomes noticeably lighter in color and fluffier in texture. This step incorporates air and helps create a tender bar.
4. **Mix in wet ingredients:** Add the vanilla extract and the flat and runny sourdough discard to the mixture. Mix until just combined.
5. **Combine dry ingredients:** In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until thoroughly combined. Gradually add this dry ingredient mixture to the wet ingredients. Mix with a large mixing spoon until just barely combined. Be careful not to overmix, as this can lead to tough cookie bars.
6. **Fold in chocolate chips:** Add the 3 cups of chocolate chips to the dough. Gently mix until the chocolate chips are evenly distributed throughout the dough.
7. **Prepare for baking (optional fermentation):** Pour the cookie dough into a greased standard half-size sheet pan (approximately 13×18 inches). Use your hands to gently press the dough evenly to reach all the edges of the pan. *For a fuller sourdough fermentation effect (optional):* Cover the pan with plastic wrap or a lid and refrigerate for up to 24 hours. This step can deepen the sourdough flavor.
8. **Preheat oven:** Preheat your oven to 350°F (175°C).
9. **Bake the bars:** Bake for 17-21 minutes. It’s crucial not to overbake, as this will result in crumbly rather than chewy bars. For dough that has been refrigerated, you do not need to bring it to room temperature first, but you may need to increase the baking time by approximately 1-2 minutes. The bars are ready when the top is set and has a light golden-brown color. The center may still appear slightly soft; this is normal for a chewy bar.
10. **Finish and cool:** Remove the sheet pan from the oven. Immediately, while still warm, press a few more chocolate chips onto the top of the bars for visual appeal and an extra chocolatey burst. Sprinkle evenly with coarse flake salt.
11. **Cut and serve:** Allow the cookie bars to cool completely in the pan before cutting. Once cooled, cut into 24 equal squares, or adjust to your desired serving size. Enjoy these incredible browned butter sourdough chocolate chip cookie bars!

Notes

These cookie bars are at their absolute best the day they are baked and the following day. For any leftovers beyond that, I highly recommend freezing them in an airtight bag or container to maintain their freshness and prevent them from becoming crumbly over time.