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Chocolate Chip Cookie Bark Recipe

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4.1 from 1 review

  • Author: Molly
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 20

Description

This chocolate chip cookie bark is a delightful twist on classic cookies, offering a buttery, crisp base loaded with chocolate chips and topped with a smooth layer of melted semi-sweet chocolate. Perfect for sharing during holidays or as a thoughtful homemade gift, this easy-to-make treat does not require a mixer and combines salty and sweet flavors for an irresistible snack.

Ingredients

Cookie Bark Base

  • 1 and 1/3 cups (167g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, melted and slightly cooled
  • 2/3 cup (133g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (90g) mini chocolate chips

Topping

  • 8 ounces (226g) semi-sweet chocolate, finely chopped (two 4-ounce baking bars)
  • Optional: flaky sea salt or sprinkles, for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (191°C) and line a light-colored 12×17-inch baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to incorporate flavors.
  3. Combine Wet Ingredients: In another bowl, whisk melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract until fully combined and smooth.
  4. Mix Dough: Pour the wet mixture into the dry ingredients and use a silicone spatula to stir until just combined. Fold in mini chocolate chips carefully; expect a soft, slightly greasy dough.
  5. Press Dough: Using your hands, press the dough evenly into the prepared baking pan, then use an offset spatula to smooth it out covering the entire surface evenly.
  6. Bake Cookie Base: Bake for 18–20 minutes until the top is a deep golden brown. Monitor closely after 15 minutes especially if using a dark pan which may cook faster.
  7. Add Chocolate Topping: Remove the pan from the oven, sprinkle the chopped semi-sweet chocolate evenly over the warm cookie, then return to the oven for 1–2 minutes to melt the chocolate.
  8. Spread Chocolate: Place the pan on a cooling rack, and use an offset spatula or the back of a spoon to spread the melted chocolate evenly across the cookie surface.
  9. Optional Garnish: Sprinkle flaky sea salt or colorful sprinkles over the melted chocolate to add flavor and texture if desired.
  10. Cool and Chill: Let the cookie bark cool at room temperature for 20 minutes, then transfer the pan to the refrigerator and chill for at least 30 minutes until the chocolate sets completely.
  11. Serve: Break or cut the cookie bark into bite-sized pieces and enjoy immediately or store for later.
  12. Storage: Store leftovers at room temperature in an airtight container with parchment paper between layers for up to 5 days to retain freshness.

Notes

  • If using a dark baking sheet, reduce baking time slightly as it absorbs more heat and can brown cookies faster.
  • Use a light-colored baking sheet for more even baking and predictable timing.
  • To ensure the cookie bark cuts cleanly, fully chill before breaking or slicing.
  • This cookie bark is best enjoyed within 4 days as it may start to stale around day 5.
  • Optional toppings like flaky sea salt enhance the sweet and salty flavor profile but can be omitted as preferred.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/chocolate-chip-cookie-bark-recipe/