This recipe for sourdough chocolate chip cookie bars will take your bar cookie game to the next level!

Ever heard of the amazingly tangy, sweet combination of sourdough chocolate chip cookies? Sourdough cookie bars are soft, chewy, and a bread-like texture! 

close up of Sourdough Chocolate Chip Cookie Bar on a plate


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Sourdough cookies are perfect for an afternoon treat or served warm with a scoop of vanilla bean ice cream! Take some to a picnic, a potluck, or share as an after-practice snack with the team! These cookies are out of this world! 

top view of Sourdough Chocolate Chip Cookie Bars on a plate

What Can I Do With Discarded Sourdough?

When you work so hard to keep sourdough at the right temperature and “feed” it, it seems a shame to throw away the discard. What can be done with the leftover starter? Sourdough discard can be used in these sourdough cookies, sourdough rhubarb muffins, banana bread or scones, oatmeal cookies, or delicious sourdough blueberry muffins! Extra sourdough starter is just too valuable to toss— but we have so many ways it can be incorporated into new recipes!

baked Sourdough Chocolate Chip Cookie Bars

Sourdough Cookie Bar Ingredients

The usual ingredients go into baking sourdough cookie bars except for the addition of discarded sourdough starter, of course.

  • For best results, we like to use real butter, a good quality flour (like King Arthur brand), and real, dark chocolate chips. It’s a shame to call them discard cookies now, isn’t it?
  • Feel free to use raisins, cranberries, or even coconut instead of the nuts. White chocolate chips with cranberries is an amazing combo!
  • Add peanut butter for a creamy, tasty twist!

PRO TIP: To make nuts even crunchier and tastier, roast in a saute pan on medium heat until they are just barely turning golden brown. Remove promptly from heat. Let them cool before adding to the recipe.

batter in a pan before cooking to make Sourdough Chocolate Chip Cookie Bars

How to Make Sourdough Chocolate Chip Cookies Bars

This sourdough chocolate chip cookie recipe will get so many compliments! The trick is to use high quality ingredients if you can! Everyone will want your “secret” recipe!

  1. Preheat oven and prepare baking pan.
  2. Cream the butter and sugars, and add all other wet ingredients including starter. 
  3. Whisk dry ingredients and gently mix into the wet. Fold in oatmeal and chocolate chips.
  4. Spread dough in the prepared pan, sprinkle with more chocolate, and bake just until chewy in the center!

Cool and cut into bars, serve, and enjoy!

For chewier bars, reduce the flour by ½ cup. Bake only until “just” set (don’t overbake).

close up of a Sourdough Chocolate Chip Cookie Bar on a white plate

Storing and Freezing

Sourdough chocolate chip cookie bars are easily stored and frozen!

  • Keep them in an airtight container or zippered bag at room temperature and they should last about 5 days. Store them with a slice of bread to absorb additional moisture so they don’t get too moist!
  • To freeze, lay them on a sheet pan, covered with plastic wrap. When they are fully frozen, transfer to zippered bags, label, and store in the freezer. They should stay fresh for up to three months.

Ever heard of the amazingly tangy, sweet combination of sourdough chocolate chip cookies? Sourdough cookie bars are amazingly soft, chewy, and a slightly bread-like texture! 

Favorite Cookie Recipes

close up of Sourdough Chocolate Chip Cookie Bar on a plate
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Sourdough Chocolate Chip Cookie Bars

These Sourdough Chocolate Chip Cookie Bars are soft and chewy, the whole family will love them!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 36 servings
Author Candace



  • Preheat oven to 350°F. Line a 9x13 pan with parchment or grease pan.
  • Using a mixer, cream together butter and sugars. Add sourdough starter, eggs, and vanilla, mix well.
  • In a small bowl, whisk together flours, baking soda, and salt. Add flour mixture and combine well. Add oats, mixing on low until just combined. Add 2 cups chocolate chips and mix until just combined.
  • Spread mixture in pan and sprinkle with remaining chocolate chips. Bake for 20-35 minutes, until just baked. Allow to cool, slice, and serve! Bake about 25 minutes for chewy texture.


For even chewier bars, reduce flour by ½ cup.
For cookies, drop heaping Tablespoons (use a 1 ½  Tablespoon cookie scoop to keep them uniform) onto a parchment lined baking tray and bake for 14-18 minutes, until just set. Cool on baking tray for 5 minutes, then transfer to cooling rack.
5 from 28 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 195 | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 138mg | Potassium: 32mg | Fiber: 1g | Sugar: 18g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Dessert, Snack
Cuisine American

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Sourdough Chocolate Chip Cookie Bars in a bowl with a title

Adapted from Little Squidgen Home

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Sourdough Chocolate Chip Cookie Bars on a plate with writing
Sourdough Chocolate Chip Cookie Bars in a baking sheet after baking with writing
Sourdough Chocolate Chip Cookie Bars in the baking sheet and plated with a title
Sourdough Chocolate Chip Cookie Bars in the pan with a title




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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Recipe Rating


  1. 5 stars
    I’ve made this recipe a few times and it’s always delicious. It’s a little sweet for me, so I cut back on the sugars to 1/2 cup each, and I let the dough sit overnight before adding the chocolate chips. Delicious!

  2. 5 stars
    I have started making these like cupcakes and they are now a common request every time I am asked to bring something.

  3. Do you ever use discard from the fridge? If so, do I just let it come to room temperature and then add?

    1. Yes, Allie, I have used discard directly from the fridge. I try take it out a little earlier if I remember, but usually I forget and add it cold.

  4. Can you clarify what “till just baked” means? I have these in the oven now. They’ve been in for 30 minutes and the center is still really giggly

    1. Hi Beth, as soon as the center is set, I’d consider that just baked. Leaving them in longer will start to overbake them. Hope that helps!

  5. I was so disappointed….these are like chocolate chip …..bread? Just not cookie-ish at all. I did follow it to the T

    1. Sorry to hear that you didn’t enjoy them Tina. They are a bit of a cakey type cookie bar. Thank you for trying them.

    2. Try making them in 2 7 x 9 pans instead. This thins them down a bit. Still definitely bars but not do hugely thick. This is the way my family likes these cookies.

    1. Great question Pam, thank you for asking. Sourdough starter is what is used to make sourdough bread rise, and is what gives sourdough bread that its flavor. It’s a simple mixture of flour and water that has fermented. I love Baker Bettie‘s method for creating the starter!