Chocolate Chip Cookie Bark
Published on December 17, 2025
Quick Summary
Chocolate Chip Cookie Bark is a fun twist on classic cookies. The dough is pressed into one big pan, baked until golden, then topped with melted chocolate and flaky sea salt. Once set, it’s broken into crispy cookie pieces! Easy, shareable, and perfect for parties, gifting, or casual snacking.
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Pin ItCookie Bark: A Fun Twist on Classic Chocolate Chip Cookies
If you love chocolate chip cookies, this Chocolate Chip Cookie Bark is such a fun twist on the classic. It has everything we love about a great cookie…rich buttery flavor, golden edges, and plenty of chocolate, but it’s baked into a thin layer and broken into pieces for easy sharing.
Instead of scooping dough, you simply press it into a pan, bake until perfectly golden, then top it with a smooth layer of melted chocolate and a sprinkle of flaky sea salt. It’s one of those recipes that looks impressive but is surprisingly simple to make, which is always a win in my book.
For the best flavor, I like to brown the butter before mixing the dough. That extra step adds a deep, nutty richness that makes this cookie bark taste extra special and just a little more bakery-style. It’s a small detail, but it really sets this recipe apart.
This chocolate chip cookie bark is perfect for holidays, parties, and cookie trays, but it’s also great for casual snacking or packaging up as a homemade gift.
If you’re craving classic chocolate chip cookie flavor in a fun, shareable form, this is a recipe you’ll want to make again and again.
Ingredients with Helpful Notes
For the cookie bark:
- Unsalted butter: Browning the butter adds a rich, nutty flavor that makes this bark extra special. Let it cool before mixing.
- Granulated sugar & brown sugar: This combination creates the perfect balance of crisp edges and tender centers.
- Egg yolk: Using just the yolk keeps the bark rich and chewy without making it cakey.
- Pure vanilla extract: Adds warmth and enhances the chocolate flavor.
- All-purpose flour: Be sure to spoon and level the flour so the bark stays thin and crisp.
- Baking soda: Helps the bark spread and brown evenly.
- Mini chocolate chips: I like using mini chocolate chips in cookie bark because they mix evenly into the thin dough, so every piece has plenty of chocolate.
For the chocolate topping:
- Chocolate chips: I use semisweet chocolate chips, but you can use milk or dark chocolate. Guittard, Ghirardelli, and Trader Joe’s chocolate chips are my favorite.
- Coconut oil: Helps the chocolate melt smoothly and spread easily.
- Flaky sea salt: A must for finishing; it adds crunch and contrast.
Tips for Making the Best Chocolate Chip Cookie Bark
- Brown the butter carefully. Browning the butter makes the bark extra special. Sure, you can use regular melted butter, but we are making the BEST bark! Melt the butter until it foams, smells nutty, and turns golden brown. Remove from the heat promptly to avoid burning, then let it cool for about 15 minutes. You can put it in the fridge to speed up the process, just don’t let it solidify again.
- Press the dough evenly into the pan. Do your best to press the dough all the way to the edges of the pan, it’s okay if it’s just shy of the edges. You want a thin, even layer, which helps the bark bake evenly, get golden edges, and break into nice pieces. Use your hands to press it firmly, then smooth the surface with a metal spatula if needed.
- Don’t overbake. Thin bark bakes faster than regular cookies. Start checking at 13 minutes, especially if using a dark pan, to prevent over-baking. You want a golden brown color all over.
- Cool before adding chocolate. Let the baked bark cool for about 20 minutes before topping it with melted chocolate. This helps prevent the chocolate from melting into the cookie and keeps the layers distinct.
- Spread chocolate smoothly. Melt your chocolate with a bit of coconut oil to make it glossy and easy to spread. Use a spatula to create an even layer over the cooled bark.
- Add the finishing touch. Sprinkle flaky sea salt on top of the chocolate right after spreading. The salt enhances the sweetness and adds a subtle crunch.
- Chill to set. Transfer the pan to the refrigerator for about 30 minutes (or freezer for 15 minutes if you’re short on time) so the chocolate topping hardens completely. This makes it easy to break into clean, satisfying pieces.
How to Store Cookie Bark
- Store the bark in an airtight container at room temperature for up to 4 days.
- For longer storage, keep it in the refrigerator for up to 1 week.
- You can also freeze the bark in a freezer-safe container for up to 2 months. I like to eat it right out of the freezer, but you can thaw it first if you are more patient than me, ha!
Chocolate Chip Cookie Bark
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
- Preheat oven to 350 degrees F.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool for 15 minutes.
- Add the sugar, brown sugar, egg yolk, and vanilla. Stir with a spatula until well combined and smooth.
- Add the flour, baking soda, and salt. Stir until combined.
- Gently fold in the mini chocolate chips.
- Line a half-sheet pan with parchment paper. Press the dough into the pan with your hands, working it into a thin, even layer. It will take a bit of effort, but keep pressing and spreading until the dough is thin and mostly reaches the edges. It’s OK if it’s just shy of the sides but avoid leaving it too thick. Use a metal spatula, if needed, to smooth and even out the surface.
- Bake for 13 to 18 minutes or until the cookie bark is golden brown. Check early to be safe, if you are using a dark pan, the bark will cook faster and ovens vary. Remove oven and let cool for 15 to 20 minutes.
- Add the chocolate chips and coconut oil to a medium microwave safe bowl. Place in the microwave and heat in 30 second intervals until smooth.
- Drizzle the melted chocolate over the cookie bark and use a spatula to spread it into an even layer. Sprinkle with flaky sea salt on top.
- Transfer the pan to the refrigerator and chill for 30 minutes or until chocolate is set. If you are in a hurry, you can freeze for 15 minutes.
- Remove the bark from the fridge (or freezer) and break into pieces.
Notes
Nutrition
Have you tried this recipe?
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More Chocolate Chip Cookie Recipes
- Brown Butter Chocolate Chip Cookies
- Salted Malted Crispy Chocolate Chip Cookies
- Chocolate Lover’s Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookies
- Super Soft Chocolate Chip Cookies
Want even more cookie inspiration? Check out all of my cookie recipes and grab a copy of my cookie cookbook, Let’s Eat Cookies.
