Sourdough Chocolate Chip Cookie Bars with Walnuts
Thick, chewy chocolate chip cookie bars made with unfed sourdough starter and baked in a 9x13 inch pan.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Wire rack
Ingredients
Main Ingredients
- 1 cup unfed sourdough starter at room temperature
- ¾ cup unsalted butter melted
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cup all purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 cup chocolate chips or chunks
- 1 cup walnuts chopped, optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a 9x13 inch pan with parchment paper.
- Make the dough. Stir the melted butter and both sugars, whisk in the eggs and vanilla, then add the starter.
- Add flour and chocolate. Stir in the flour, baking soda, and salt until just combined, then fold in the chocolate and walnuts.
- Bake. Press the dough into the pan and bake for 25 to 30 minutes, until the edges are golden.
- Cool. Cool for 10 minutes, lift out, cool completely, and cut into 24 bars.
Notes
Substitutions: Use pecans for the walnuts or leave them out.
Tips: Use room temperature starter and cool the butter before mixing.
Storage: Keep at room temperature for up to 4 days or freeze for up to 3 months.