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Chocolate Chip Cookie Bark Recipe

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4.4 from 13 reviews

This chocolate chip cookie bark is a delightful twist on classic chocolate chip cookies, offering a buttery crisp texture loaded with mini chocolate chips and a generous melted chocolate topping. Quick and easy to prepare without a mixer, it’s perfect for holiday cookie trays or as a thoughtful homemade gift. The sweet and salty combination with the option for flaky sea salt or sprinkles adds a festive touch to any occasion.

Ingredients

Cookie 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

Chocolate 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: Preheat your oven to 375°F (191°C). Line a 12×17-inch light-colored baking sheet with parchment paper for easy removal and cleanup, then set it aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly. Set this mixture aside.
  3. Mix Wet Ingredients: In another bowl, whisk the melted and slightly cooled unsalted butter with granulated sugar, brown sugar, egg yolk, and pure vanilla extract until fully combined.
  4. Combine Dough: Pour the wet ingredients into the dry and use a silicone spatula to mix until just combined. Fold in the mini chocolate chips gently. The dough will be soft and look slightly greasy.
  5. Press Dough into Pan: Using your hands initially, spread and press the soft dough evenly into the prepared baking sheet, covering the entire parchment surface. Finish smoothing it out with an offset spatula to create an even thickness.
  6. Bake Cookie Base: Bake for 18 to 20 minutes until the top turns a deep golden brown. Keep a close watch after 15 minutes, as bake time varies with pan color; darker pans bake faster.
  7. Add Chocolate Topping: Remove the pan from the oven and immediately sprinkle the finely chopped semi-sweet chocolate evenly over the hot cookie layer. Return to the oven and bake for an additional 1 to 2 minutes to gently melt the chocolate.
  8. Spread Melted Chocolate: Place the pan on a cooling rack. Using an offset spatula or the back of a spoon, spread the melted chocolate in an even layer over the cookie base surface. Optionally sprinkle flaky sea salt or sprinkles on top.
  9. Chill to Set: Let cool at room temperature for 20 minutes, then transfer the pan to the refrigerator for at least 30 minutes to fully set the chocolate.
  10. Serve: Once set, break or cut the cookie bark into bite-sized pieces. Store leftovers at room temperature in an airtight container with parchment paper between layers for up to 5 days.

Notes

  • Freezing Instructions: Cookie bark can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator. Note that texture may soften and lose some crispness after thawing.
  • Baking Pan Tips: Best results are with a 12×17-inch or 13×18-inch baking pan. If using smaller pans like two 9×13-inch pans, spread dough thinner and expect shorter bake times. Dark metal pans cook faster; consider lowering oven temperature to 350°F (177°C) if using a dark pan.
  • Chocolate Chips: Use mini chocolate chips for even distribution in the thin dough. If using regular-sized chips, roughly chop them and use half the amount (1/2 cup). The chocolate topping provides chocolate in every bite even if chips are omitted in the dough.
  • Chocolate Choice: Use baking chocolate bars (semi-sweet or bittersweet) rather than chocolate chips for the topping to ensure smooth melting. White chocolate can be combined or swirled with dark for variation.

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