Chocolate Chip Cookie Bark

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Recipe from Two Peas and Their Pod

Chocolate Chip Cookie Bark is a thin, crispy cookie made with browned butter, topped with melted chocolate and flaky sea salt. An easy, shareable dessert that’s perfect for holidays, parties, and gifting.

Prep Time30

Cook Time15

Total Time45

Course: Cookies, Dessert

Cuisine: American

Keyword: chocolate, chocolate chip

Servings:

Calories: 160kcal

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

Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week. You can also freeze for up to 2 months.

Nutrition