Name: Chocolate Chip Cookie Bark Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
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 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; 8 ounces (226g) semi-sweet chocolate, finely chopped (two 4-ounce baking bars); Flaky sea salt or sprinkles

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 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

8 ounces (226g) semi-sweet chocolate, finely chopped (two 4-ounce baking bars)

Optional: flaky sea salt or sprinkles, for topping

Instructions

Step 1: Preheat the oven to 375°F (191°C). Line a light-colored 12×17-inch baking sheet with parchment paper and set aside.

Step 2: In a large bowl, whisk together the flour, baking soda, and salt until well combined.

Step 3: In another bowl, whisk the melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract until combined. Pour this into the dry ingredients and mix with a silicone spatula until fully combined. Fold in the mini chocolate chips. The dough will be very soft and look greasy.

Step 4: Press the dough evenly into the prepared pan, covering the entire surface. Use your hands initially, then an offset spatula to get the dough to the edges. This will take a few minutes, but ensure the dough is spread thin and even.

Step 5: Bake for 18–20 minutes, or until the top is a deep golden brown. Keep an eye on it after 15 minutes, especially if using a dark baking sheet, as it may bake faster.

Step 6: Remove from oven and immediately sprinkle the chopped semi-sweet chocolate over the hot cookie surface. Return to oven for 1–2 minutes to melt the chocolate.

Step 7: Place the pan on a cooling rack. Use an offset spatula or the back of a spoon to spread the melted chocolate evenly over the cookie. Add flaky sea salt or sprinkles if desired. Let cool for 20 minutes, then refrigerate for at least 30 minutes until the chocolate sets.

Step 8: Break or cut the cookie bark into bite-sized pieces and enjoy.

Tips & Variations

For an extra crunch, sprinkle chopped nuts like walnuts or pecans on top before chilling.

Use a light-colored baking sheet to better monitor browning and prevent burning.

Try different types of chocolate chips or chunks for varied flavor and texture.

If you prefer sweeter bark, add a drizzle of white chocolate or caramel after spreading the melted chocolate layer.

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 best enjoyed within the first 3 days for optimal flavor and texture. If refrigerated, allow pieces to come to room temperature before eating for the best taste.

FAQs

Can I use store-bought chocolate chips instead of chopped baking bars?

Yes, you can substitute mini chocolate chips or chocolate chunks for the chopped baking bars. Just sprinkle them on the cookie right after baking to melt similarly.

What if I don’t have an offset spatula?

You can use the back of a spoon or a regular spatula to spread the melted chocolate evenly over the cookie. An offset spatula helps with smooth spreading but isn’t essential.