The flavor of sourdough provides a delicious contrast to chocolate in these yummy, sturdy bars.
Author: Beth Cato
Equipment
9x13 pan
aluminum foil
nonstick spray
uneven spatula
Ingredients
1cupunsalted butter (2 sticks)
1cupwhite sugar
1cupbrown sugar packed
2large eggs room temperature
3/4cupsourdough discard (170 grams)
2teaspoonsvanilla extract
3cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonbaking powder
1 1/2teaspoonssalt
2teaspoonscornstarch
11ounceschocolate chips divided (1 bag)
Instructions
Preheat oven at 350 degrees. Line a 13x9 pan with aluminum foil and coat with nonstick spray or extra butter.
In a large microwave-safe bowl, melt the butter. Beat in the two sugars. Add the two eggs. Add the sourdough discard. Add vanilla.
In a separate bowl, combine flour, baking soda, baking powder, salt, and cornstarch. Stir into the wet mixture, scraping the bottom of the bowl on occasion.
Measure out 1 1/2 cups chocolate chips. Fold them into the dough.
Scoop dough into prepared pan and even out with an uneven spatula. Sprinkle the remaining chocolate chips on top and press in.
Bake for 40 to 45 minutes, until top is golden and set and the middle passes the toothpick test. Cool completely, speeding process in fridge, if desired.
Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.