Chocolate Chip Cookie Bark Recipe

Introduction

This cookie bark is a delightful twist on classic chocolate chip cookies, baked thin and topped with melted chocolate for an extra indulgent treat. Its crisp edges and rich chocolate make it perfect for sharing or snacking anytime.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 375°F (191°C). Line a light-colored 12×17-inch (half sheet) baking sheet with parchment paper and set it aside.
2. Step 2: In a large bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In another bowl, whisk the melted and slightly cooled butter with granulated sugar, brown sugar, egg yolk, and vanilla extract until combined. Pour this wet mixture into the dry ingredients and use a silicone spatula to mix until fully combined. Fold in the mini chocolate chips. The dough will be very soft and greasy-looking.
4. Step 4: Press the dough evenly into the prepared baking sheet, covering the entire parchment paper. Use your hands to start pressing it down, then switch to an offset spatula to spread the dough all the way to the edges. This may take a few minutes to get it thin and even.
5. Step 5: Bake for 18–20 minutes, or until the top turns a deep golden brown. Start checking around 15 minutes—baking time may vary depending on your pan color (dark pans bake faster).
6. Step 6: Remove the pan from the oven and sprinkle the chopped semi-sweet chocolate evenly over the hot cookie surface. Return the pan to the oven and bake for another 1–2 minutes to melt the chocolate.
7. Step 7: Place the pan on a cooling rack. Using an offset spatula or back of a spoon, spread the melted chocolate evenly over the cookie base. If desired, sprinkle flaky sea salt or sprinkles on top. Let cool for 20 minutes, then transfer the pan to the refrigerator and chill at least 30 minutes until the chocolate is set.
8. Step 8: Once chilled and firm, break or cut the cookie bark into bite-size pieces and enjoy!

Tips & Variations

• Use a light-colored baking sheet to prevent over-browning, or keep a close eye if using a dark pan as it bakes faster.
• Try swapping mini chocolate chips for white or peanut butter chips for a different flavor.
• Add chopped nuts or dried fruit into the dough for extra texture.
• For a festive touch, top with colorful sprinkles instead of sea salt.

Storage

Store leftover cookie bark at room temperature in an airtight container. Place parchment paper between layers to prevent sticking. It will keep well for up to 5 days, though it’s usually too tasty to last that long. If chilled, allow it to come to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of chopped baking bars?

Yes, regular chocolate chips work fine, though chopped chocolate bars melt more evenly to create a smooth chocolate layer on top.

Why is the dough so soft and greasy-looking?

The high butter content keeps the dough soft and easy to press thinly in the pan. It results in a crispy, flavorful cookie bark once baked.

Chocolate Chip Cookie Bark Recipe

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★★★★★

4.8 from 101 reviews

This Cookie Bark recipe offers a delightful twist on classic chocolate chip cookies, baked as a thin, crispy sheet, then topped with melted semi-sweet chocolate and optional flaky sea salt or sprinkles. Perfect for breaking into bite-sized pieces, this treat is ideal for sharing or snacking.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 67 minutes
• Yield: Approximately 24 bite-sized pieces 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 and 1/3 cups (167g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup (12 Tbsp; 170g) unsalted butter, melted + 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

Add-ins and Toppings

• 1/2 cup (90g) mini chocolate chips
• 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 light-colored 12×17-inch baking sheet (half sheet pan) with parchment paper to prevent sticking, then set aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt until uniformly combined. Set this mixture aside.
3. Combine Wet Ingredients: In another bowl, whisk the melted and slightly cooled unsalted butter with granulated sugar, brown sugar, egg yolk, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients, then use a silicone spatula to mix until fully incorporated. Fold in the mini chocolate chips. The dough will be very soft and look greasy.
4. Press Dough into Pan: Evenly press the soft dough into the prepared baking sheet lined with parchment paper. Use your hands initially to spread it, then an offset spatula to ensure the dough reaches all edges and is evenly thin across the pan. This might take a few minutes but aim for complete coverage.
5. Bake the Cookie Base: Place the pan in the preheated oven and bake for 18 to 20 minutes, watching closely after 15 minutes. The cookie should turn a deep golden brown on top. Note that dark pans may require less baking time due to higher heat absorption, so monitor accordingly.
6. Add Melted Chocolate Topping: Remove the cookie base from the oven and evenly sprinkle the finely chopped semi-sweet chocolate over the surface. Return the pan to the oven for 1 to 2 minutes to melt the chocolate properly.
7. Spread Chocolate and Chill: Set 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. If desired, sprinkle flaky sea salt or sprinkles on top. Allow the cookie bark to cool at room temperature for 20 minutes, then transfer it (still on the cooling rack) to the refrigerator. Chill for at least 30 minutes until the chocolate topping is fully set.
8. Break into Pieces and Serve: Once chilled and set, break or cut the cookie bark into bite-sized pieces and serve immediately or store.
9. Storage: Store any leftover cookie bark at room temperature in an airtight container with parchment paper layered between pieces for up to 5 days. The bark may start tasting stale around day 4 or 5.

Notes

• Ensure the butter is melted and slightly cooled before mixing to avoid cooking the egg yolk prematurely.
• A light-colored baking sheet is recommended to avoid burning; dark pans may reduce baking time.
• Using an offset spatula helps in pressing the dough evenly and spreading melted chocolate smoothly.
• Chilling is crucial to allow the chocolate layer to set properly for easy breaking.
• Flaky sea salt adds a pleasant contrast to the sweetness but is optional.
• This bark is best enjoyed within 4-5 days for optimal freshness.

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