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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.

Ingredients

Scale

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.

Keywords: cookie bark, chocolate chip cookie bark, easy cookie recipe, chocolate bark, dessert recipes, baking, homemade cookie bark

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