Get ready to dive into a crunchy, chocolatey treat that’s ridiculously easy to make and utterly addictive — introducing the Chocolate Chip Cookie Bark Recipe. This delightful dessert combines the classic flavors of your favorite chocolate chip cookie with the irresistible snap of bark, perfect for sharing or sneaking a few bites solo!
Why You’ll Love This Recipe
- Super Simple Prep: This recipe uses straightforward ingredients and simple steps — no fancy techniques required.
- Perfect Texture Crunch: Crispy cookie base topped with melty, smooth chocolate makes every bite heavenly.
- Customizable Toppings: Flaky sea salt, sprinkles, or nuts elevate this bark and adapt it to any mood or occasion.
Ingredients You’ll Need
Nothing complicated here — the ingredients in this Chocolate Chip Cookie Bark Recipe are pantry staples you probably already have! Each one plays an important role, from the rich butter creating a tender base to the mini chocolate chips adding playful bursts of sweetness.
- All-purpose flour: Provides structure and that classic cookie crumb texture.
- Baking soda and salt: Essential for proper rise and balancing sweetness.
- Unsalted butter, melted: Adds richness and moisture to the dough.
- Granulated and brown sugar: Brown sugar gives depth and chewiness while granulated sugar adds crispness.
- Egg yolk and vanilla extract: Bind everything together and boost flavor.
- Mini chocolate chips: Mini chips melt beautifully into the cookie bark without overwhelming it.
- Semi-sweet chocolate (for topping): Creates a luscious, shiny layer of chocolate that’s the star on top.
- Optional flaky sea salt or sprinkles: For that perfect finishing touch of flavor or fun.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the absolute joys of the Chocolate Chip Cookie Bark Recipe is how effortlessly you can tweak it to make it your own. Whether you swap toppings or adjust flavors, this treat is a fantastic canvas for creativity.
- Nutty Delight: Sprinkle chopped toasted pecans or walnuts over the melted chocolate layer for extra crunch and earthiness.
- White Chocolate Twist: Use white chocolate instead of semi-sweet for the topping to add a creamy, buttery finish.
- Spicy Kick: Add a dash of cinnamon or cayenne powder to the cookie dough for a warm, unexpected spice that pairs beautifully with chocolate.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a tasty treat without the gluten.
How to Make Chocolate Chip Cookie Bark Recipe
Step 1: Prepare Your Baking Sheet and Dry Ingredients
Start by preheating your oven to 375°F (191°C) and lining a 12×17-inch baking sheet with parchment paper — this makes cleanup a breeze and keeps your cookie bark from sticking. In a large bowl, whisk together the all-purpose flour, baking soda, and salt to evenly disperse those rising agents and seasoning.
Step 2: Mix Wet Ingredients and Combine Dough
In another bowl, whisk together the melted and slightly cooled unsalted butter, granulated sugar, brown sugar, egg yolk, and pure vanilla extract until everything is smooth and well blended. Pour this luscious mixture into your dry ingredients, then gently fold with a silicone spatula until just combined. Don’t forget to fold in the mini chocolate chips — they bring that bite-sized chocolate surprise throughout the bark!
Step 3: Press Dough and Bake
Here’s where a little patience goes a long way. Press the soft, slightly greasy dough evenly into the prepared baking sheet, covering every inch of the parchment. Using your hands first and then switching to an offset spatula really helps to get a smooth, even layer. Pop it into the oven and bake for around 18–20 minutes — keep an eye after 15 to catch the perfect deep golden brown.
Step 4: Add the Chocolate Topping and Let It Set
Remove the cookie base from the oven, and while it’s still warm, sprinkle the finely chopped semi-sweet chocolate all over. Pop it back in for just 1–2 minutes to melt the chocolate into a glossy, dreamy layer. Then gently spread the melted chocolate evenly with an offset spatula. Sprinkle flaky sea salt or colorful sprinkles on top if you like for extra flair. Cool the sheet on a rack for 20 minutes, then chill in the fridge for at least 30 minutes to set the chocolate perfectly.
Step 5: Break into Pieces and Enjoy!
Once chilled and firm, break the cookie bark into bite-sized pieces or cut into squares. Serve these irresistibly sweet morsels to family, friends, or keep a secret stash for yourself — trust me, you’ll want some all to yourself!
Pro Tips for Making Chocolate Chip Cookie Bark Recipe
- Even Thickness is Key: Take your time pressing the dough into the pan evenly to achieve uniform baking and that perfect crispy texture.
- Melt Butter and Cool Slightly: Melted butter should be warm but not hot — letting it cool prevents cooking the egg yolk or throwing off the dough consistency.
- Chill Properly: Don’t rush the chilling step; it’s crucial for firming up the chocolate topping to get that satisfying snap when you break it.
- Watch Your Bake Time: The edges can burn easily once the cookie base is golden, so start checking at 15 minutes to avoid a bitter taste.
How to Serve Chocolate Chip Cookie Bark Recipe
Garnishes
Garnishing is where you can get really playful! Sprinkle flaky sea salt right after spreading the melted chocolate to elevate the flavors with a delightful salty crunch. For a festive look, add rainbow sprinkles or crushed candy canes around holidays — they really brighten up this dessert without overpowering it.
Side Dishes
The rich and sweet nature of this cookie bark pairs beautifully with light and refreshing sides. Think fresh berries, a scoop of vanilla bean ice cream, or a chilled glass of milk to balance out the sweetness while making the whole experience feel indulgently satisfying.
Creative Ways to Present
If you’re gifting or serving at a party, break the bark into irregular, rustic shards and stack them in pretty glass jars or festive tins lined with parchment. Layering with wax paper keeps them crisp, and adding a simple ribbon makes for a charming, handmade gift everyone will rave about!
Make Ahead and Storage
Storing Leftovers
Store any leftover cookie bark in an airtight container at room temperature, adding parchment or wax paper between layers to prevent sticking. It stays fresh and crunchy for up to 5 days, though honestly, mine rarely lasts that long!
Freezing
This cookie bark freezes beautifully! Place pieces in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe container or bag. Frozen bark can last up to 2 months — great for prepping ahead for parties or gifting.
Reheating
While the bark is delightful straight from the fridge or freezer, you can warm it slightly by letting it sit at room temperature for 10–15 minutes or by microwaving briefly (about 10 seconds) to soften the chocolate if desired.
FAQs
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Can I use different types of chocolate for the topping?
Absolutely! Semi-sweet chocolate is classic, but white chocolate, milk chocolate, or even flavored baking chips work wonderfully. Just be sure to chop the chocolate finely to help it melt evenly over the warm cookie base.
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What if I don’t have mini chocolate chips?
You can use regular-size chocolate chips, but mini ones distribute better throughout the cookie bark, providing little pockets of chocolate in each bite. Alternatively, finely chop regular chips or chocolate bars to mimic mini chips.
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How thin should I press the cookie dough in the pan?
Press the dough as evenly and thinly as possible—ideally covering the entire 12×17-inch pan in roughly a 1/4-inch thickness. This ensures the cookie bakes uniformly with that irresistible crispy crunch.
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Can I make this recipe dairy-free or vegan?
Yes! Swap butter for a vegan butter alternative, use dairy-free chocolate, and replace the egg yolk with a flax egg or other binder. The texture might vary slightly, but it will still be delicious.
Final Thoughts
If you love everything about classic chocolate chip cookies and dream of a dessert that’s quick, fun, and flexible, this Chocolate Chip Cookie Bark Recipe is an absolute must-try. It’s perfect for any occasion, easily personalized, and promising sugary satisfaction in every crunchy, chocolatey bite. Trust me, once you make it, this recipe will hold a special place in your heart (and pantry) forever!
PrintChocolate Chip Cookie Bark Recipe
This Cookie Bark recipe delivers a thin, crispy chocolate chip cookie base topped with a smooth layer of melted semi-sweet chocolate, sprinkled optionally with flaky sea salt or sprinkles for an extra touch. Perfectly sweet and crunchy, it’s ideal for sharing or gifting and easy to make with simple ingredients.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 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
- Preheat and Prepare Pan: Preheat oven to 375°F (191°C). Line a 12×17-inch baking sheet (half sheet pan) with parchment paper and set aside to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to ensure even distribution of leavening agents and seasoning.
- Combine Wet Ingredients: In another bowl, whisk the melted and slightly cooled butter with granulated sugar, brown sugar, egg yolk, and vanilla extract until thoroughly combined, creating a smooth base for the dough.
- Form Dough: Pour the wet mixture into the dry ingredients and use a silicone spatula to mix until just combined. Fold in the mini chocolate chips gently. The dough will be soft and look greasy, typical for this bark style.
- Press Dough into Pan: Use your hands to press the dough evenly into the prepared baking sheet, covering the entire surface. Then, use an offset spatula to smooth out and ensure an even thin layer that reaches all edges. This takes a few minutes but creates the perfect crisp bark base.
- Bake the Cookie Base: Bake for 18–20 minutes, watching closely after 15 minutes to prevent over-browning. The top should be a deep golden brown when done.
- Add Chocolate Topping: Remove from oven and immediately sprinkle the finely chopped semi-sweet chocolate evenly over the hot cookie surface. Return to oven for 1–2 minutes to melt the chocolate gently.
- Spread Chocolate Layer: Place the pan on a cooling rack. Using an offset spatula or the back of a spoon, spread the melted chocolate evenly over the cookie. Optionally sprinkle flaky sea salt or sprinkles on top for added texture and flavor.
- Cool and Chill: Allow the bark to cool at room temperature for 20 minutes, then transfer to the refrigerator to chill for at least 30 minutes until the chocolate sets firmly.
- Serve and Store: Break or cut the cookie bark into bite-size pieces and enjoy immediately. Store leftovers in an airtight container with parchment paper between layers at room temperature for up to 5 days, noting flavor begins to stale slightly around day 4 or 5.
Notes
- Use an offset spatula for even spreading and pressing to achieve uniform thickness.
- The cookie dough will be very soft and greasy; this is normal and results in the perfect texture.
- Chilling time ensures the chocolate topping sets properly and makes the bark easier to break.
- Store in an airtight container at room temperature; layering with parchment prevents sticking.
- Add flaky sea salt sparingly to enhance the chocolate flavor without overpowering sweetness.
- Use quality semi-sweet chocolate bars for best melting and flavor results.
