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Chocolate Chip Cookie Bark Recipe

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4.1 from 55 reviews

Chocolate Chip Cookie Bark is a delightful thin, crispy cookie made with rich browned butter, topped with melted chocolate and a sprinkle of flaky sea salt. This easy-to-make, shareable dessert is perfect for holidays, parties, or gifting, combining the nostalgic flavors of chocolate chip cookies with a fancy twist.

  • Total Time: 45 minutes
  • Yield: 24 pieces

Ingredients

For the Cookie Bark:

  • 3/4 cup unsalted butter, cut into tablespoon pieces
  • 2/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups all-purpose flour, spooned & leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup mini chocolate chips

For the Chocolate Topping:

  • 1 cup chocolate chips
  • 1 teaspoon coconut oil
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F to prepare for baking the cookie bark.
  2. Brown the Butter: Melt the butter in a medium saucepan over medium heat, stirring often. Cook until it foams, smells nutty, and turns brown, about 5 minutes. Scrape browned butter into a large bowl and let cool for 15 minutes.
  3. Mix Sugars and Egg Yolk: Add granulated sugar, brown sugar, egg yolk, and vanilla extract to the cooled browned butter. Stir with a spatula until the mixture is smooth and well combined.
  4. Add Dry Ingredients: Incorporate the all-purpose flour, baking soda, and kosher salt into the wet mixture. Stir until just combined.
  5. Fold in Chocolate Chips: Gently fold the mini chocolate chips into the cookie dough to distribute evenly.
  6. Form the Cookie Bark: Line a half-sheet pan with parchment paper. Press and spread the dough with your hands into a thin, even layer on the pan, nearly reaching the edges. Use a metal spatula if needed to smooth the surface.
  7. Bake: Bake the cookie bark for 13 to 18 minutes until golden brown. Monitor closely to prevent overbaking, especially with a dark pan. Once done, remove from the oven and let cool 15 to 20 minutes.
  8. Melt Chocolate Topping: Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until the mixture is smooth and fully melted.
  9. Spread Chocolate and Add Salt: Drizzle melted chocolate over the cooled cookie bark. Use a spatula to spread into an even layer and sprinkle flaky sea salt evenly on top.
  10. Chill to Set: Transfer the pan to the refrigerator and chill for 30 minutes or until the chocolate sets. Alternatively, freeze for 15 minutes to speed up the process.
  11. Serve: Remove the cookie bark from fridge or freezer and break into pieces. Serve and enjoy!

Notes

  • Be cautious not to overbake as thin cookie bark can burn quickly.
  • Using browned butter adds a rich, nutty flavor to the cookie bark.
  • Press dough thinly and evenly for the best crisp texture.
  • Flaky sea salt enhances the flavor contrast with the sweet chocolate.
  • Store leftovers in an airtight container at room temperature for up to 5 days or refrigerated for longer freshness.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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