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Chocolate Chip Cookie Bark Recipe

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5 from 124 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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