Print

Chocolate Chip Cookie Bark Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

This Cookie Bark recipe offers a delightful twist on classic chocolate chip cookies by baking the dough as a thin sheet and topping it with melted semi-sweet chocolate, resulting in a crunchy, chewy treat that’s perfect 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 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

Add-ins

  • 1/2 cup (90g) mini chocolate chips
  • 8 ounces (226g) semi-sweet chocolate, finely chopped (two 4-ounce baking bars)

Optional Toppings

  • Flaky sea salt or sprinkles

Instructions

  1. Preheat and prepare pan: Preheat the oven to 375°F (191°C). Line a light-colored 12×17-inch baking sheet (half sheet pan) with parchment paper and set aside to ensure even baking and easy removal.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt until evenly combined. This helps distribute the leavening and salt throughout the dough.
  3. Combine wet ingredients: In a separate bowl, whisk melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract until fully combined. This mixture will form the base of your cookie dough.
  4. Make the dough: Pour the wet ingredients into the dry ingredients. Using a silicone spatula, mix until fully incorporated. Fold in the mini chocolate chips gently. The dough will be soft and look greasy, which is expected.
  5. Shape the dough: Press the dough evenly into the prepared baking sheet using your hands initially, then smooth out with an offset spatula to cover the entire parchment surface uniformly. Take your time to get an even layer.
  6. Bake the cookie bark: Bake for 18 to 20 minutes until the top is a deep golden brown. If using a dark pan, check earlier as it absorbs more heat. Keep a close watch after 15 minutes to avoid burning.
  7. Add chocolate topping: Remove the pan from the oven and immediately sprinkle the chopped semi-sweet chocolate evenly over the hot cookie surface. Return it to the oven for 1 to 2 minutes to allow the chocolate to melt.
  8. Spread chocolate and chill: Place the pan on a cooling rack. Using an offset spatula or back of a spoon, spread the melted chocolate into an even layer over the cookie. Sprinkle flaky sea salt or sprinkles if desired. Let it cool for 20 minutes at room temperature, then chill in the refrigerator for at least 30 minutes until set.
  9. Serve: Break or cut the cookie bark into bite-size pieces and enjoy as a delicious snack or dessert.
  10. Storage: Store any leftovers in an airtight container at room temperature layered with parchment paper for up to 5 days. The bark is freshest within the first 3 days before starting to lose its texture.

Notes

  • Using a light-colored baking sheet helps monitor browning to prevent burning.
  • The dough will be soft and greasy, which is normal—resist adding more flour.
  • If you use a dark pan, reduce bake time slightly.
  • Allowing the chocolate topping to chill fully ensures a clean break when cutting the bark.
  • Adding flaky sea salt enhances flavor by balancing the sweetness.
  • Always line your baking sheet with parchment paper for easy removal and cleanup.

Keywords: cookie bark, chocolate chip cookie bark, easy cookie recipe, chocolate bark dessert, sheet cookie

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