Chocolate Chip Cookie Bark Recipe

Introduction

Chocolate Chip Cookie Bark combines the best of two beloved treats: cookie dough and chocolate bark. This thin, crispy, and chocolate-studded dessert is perfect for sharing or snacking anytime you crave something sweet and satisfying.

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

1. Step 1: Preheat your oven to 375°F (191°C). Line a light-colored 12×17-inch baking sheet with parchment paper and set 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 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 slightly greasy.
4. Step 4: Press the dough evenly into the prepared pan, covering the entire parchment paper. Use your hands and then an offset spatula to spread it thinly and evenly across the pan.
5. Step 5: Bake for 18–20 minutes or until the top is a deep golden brown. Check after 15 minutes, especially if using a dark baking sheet, as baking times may vary.
6. Step 6: Remove the pan from the oven and sprinkle the chopped semi-sweet chocolate evenly over the cookie surface. Return to the oven and bake for an additional 1–2 minutes to melt the chocolate.
7. Step 7: Place the pan on a cooling rack. Use an offset spatula or the back of a spoon to spread the melted chocolate smoothly over the cookie layer. Add flaky sea salt or sprinkles, if desired. Let cool for 20 minutes, then chill in the refrigerator for at least 30 minutes until the chocolate is set.
8. Step 8: Break or cut the cookie bark into bite-sized pieces and enjoy!

Tips & Variations

• Use a light-colored baking sheet for more even baking and less risk of burning the cookie bark.
• Swap mini chocolate chips for white chocolate or peanut butter chips to change up the flavor profile.
• Add chopped nuts like pecans or walnuts to the dough for extra crunch.
• For a festive touch, sprinkle crushed candy canes or colored sprinkles on top before chilling.

Storage

Store leftover cookie bark at room temperature in an airtight container, separating layers with parchment paper to prevent sticking. It will keep well for up to 5 days. To enjoy, eat at room temperature; reheating is not necessary and may soften the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can melt regular chocolate chips instead of chopped baking bars, but chopping chocolate bars provides a smoother melt and better coverage when spreading.

Why is the dough so soft and greasy?

The dough is intentionally soft and a bit greasy because it’s pressed thin for cookie bark rather than shaped as traditional cookies. This helps achieve a crisp, thin layer when baked.

Chocolate Chip Cookie Bark Recipe

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★★★★★

5 from 129 reviews

This Chocolate Chip Cookie Bark recipe is a delightful twist on classic chocolate chip cookies. Instead of individual cookies, the dough is pressed into a pan and baked into a thin, crispy bark that is then topped with melted semi-sweet chocolate and optional sea salt or sprinkles. It’s perfect for sharing or snacking and combines the rich flavor of buttery cookie dough with the smoothness of melted chocolate.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Total Time: 50 minutes
• Yield: About 24 servings (bite-size 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

Chocolate

• 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, for topping

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (191°C). Line a light-colored 12×17-inch baking sheet (half sheet pan) with parchment paper and set it aside to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside this mixture.
3. Combine Wet Ingredients: In another bowl, whisk melted and slightly cooled unsalted butter, granulated sugar, light or dark brown sugar, egg yolk, and pure vanilla extract until fully combined. Pour this wet mixture into the dry ingredients and use a silicone spatula to mix everything until completely combined. Then gently fold in the mini chocolate chips. Note that the dough will be very soft and look greasy.
4. Press Dough into Pan: Transfer the cookie dough into the prepared baking sheet and press it evenly into the pan covering the entire parchment paper. Start by pressing with your hands, then use an offset spatula to smooth the dough to all edges, creating an even thickness across the surface.
5. Bake the Cookie Base: Bake for 18–20 minutes until the top turns a deep golden brown. Begin monitoring after 15 minutes as baking times may vary depending on the color of your baking sheet (dark pans cook faster).
6. Add Melted Chocolate Topping: Remove the pan from the oven and immediately sprinkle the finely chopped semi-sweet chocolate evenly over the baked cookie layer. Return to the oven and bake for an additional 1–2 minutes to gently melt the chocolate.
7. Spread the Melted Chocolate and Cool: Place the pan on a cooling rack. Using an offset spatula or the back of a spoon, spread the melted chocolate into an even layer over the cookie bark. Optionally, sprinkle flaky sea salt or your favorite sprinkles on top. Let cool at room temperature for 20 minutes before transferring to the refrigerator to chill for at least 30 minutes until the chocolate topping is fully set.
8. Cut and Serve: Once chilled and set, break or cut the bark into bite-size pieces. Enjoy this delicious chocolate chip cookie bark as a treat or share with friends and family!
9. Storage: Store any leftover cookie bark in an airtight container at room temperature with parchment paper between layers to prevent sticking. Consume within 5 days for best freshness, as the bark may start to lose its freshness by day 4 or 5.

Notes

• Use a light-colored baking sheet for more even baking; dark pans absorb more heat and may cook the bark faster.
• The dough will be very soft and greasy—this is expected for this recipe and ensures a crispy, thin bark.
• Press the dough firmly and evenly into the pan for uniform baking.
• Adding flaky sea salt on top enhances the flavor by balancing sweetness.
• Store the bark with parchment paper layers to avoid pieces sticking together.
• Keep an eye on the baking time as it can vary slightly depending on your oven and pan.

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