Description
A simple and sweet cookie bark that tastes like a thin chocolate chip cookie topped with melted chocolate.
Ingredients
Scale
- 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 + 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
- Preheat oven to 375°F (191°C). Line a light-colored 12×17-inch baking sheet with parchment paper.
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract together until combined.
- Pour the wet mix into the dry ingredients and mix together with a silicone spatula until completely combined.
- Fold in the mini chocolate chips. The dough will be very soft.
- Press the dough into the prepared pan evenly.
- Bake for 18–20 minutes, or until golden brown. Start checking at 15 minutes.
- Remove from oven and sprinkle the chopped chocolate over the hot cookie.
- Return to oven for 1–2 more minutes to melt the chocolate.
- Spread the melted chocolate in an even layer and top with flaky sea salt or sprinkles if desired.
- Allow to cool for 20 minutes before chilling in the refrigerator for at least 30 minutes.
- Break or cut the cookie bark into bite-size pieces and enjoy.
Notes
Store leftovers in an airtight container with parchment paper between layers for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg