Chocolate Chip Cookie Bark

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Irresistibly thin and crisp Chocolate Chip Cookie Bark with a buttery, melt-in-your-mouth crunch, a rich layer of dark chocolate and a sprinkle of flaky sea salt.

Prep Time20

Cook Time30

Total Time50

Course: Cookie Bars, Cookies, Dessert

Cuisine: American

Keyword: chocolate chip, cookies, dessert

Servings:

Calories: 276kcal

Author: Tricia

Ingredients

8 tablespoons unsalted butter melted and cooled (113g or 4oz)
1 ¼ cups cake flour (146g)
½ teaspoon salt
¼ teaspoon baking soda
⅓ cup granulated sugar (74g)
⅓ cup packed dark brown sugar (72g)
2 large egg yolks
1 ½ teaspoons vanilla extract
¾ cup mini semisweet chocolate chips (130g)
8 oz good quality dark chocolate chopped (I use two Ghirardelli 72% Dark Chocolate Bars 4oz each)
sea salt for sprinkling on top (optional)

Instructions

Melt the butter and set aside to cool slightly before using.
Preheat oven to 350℉. Line a half sheet pan (12x17-inches) with parchment paper and set aside.
Whisk together the cake flour, salt and baking soda. Set aside.
In a large mixing bowl combine the melted butter, granulated sugar and brown sugar. Using an electric mixer, blend on low until combined. Increase the speed to medium-high and beat until slightly lightened in color. Add the egg yolks and vanilla and blend on low just until combined. Scrape down the sides and bottom of the bowl and blend again.
Using a rubber spatula, fold in the chocolate chips. Scoop the mixture out onto the parchment lined baking sheet. Using moistened hands, press and spread the dough until it is very thin and almost covers the entire pan. Moisten your hands again as needed taking care to ensure they’re not dripping wet.
Once the mixture is in an even layer, bake at 350℉ for 20 to 25 minutes. The cookie should be dark brown and crisp. Remove from the oven and immediately top with the chopped dark chocolate. Scatter the chocolate into an even layer if possible. Leave on a cooling rack until the chocolate is melted and soft. Spread the chocolate using an off-set spatula or the back of a spoon to cover in a thin layer.
Sprinkle the slightly set chocolate with sea salt.
Cool until the chocolate is set or refrigerate to speed up the process. Once firm, break the cookie bark into cookie size pieces. Store in an airtight container between layers of wax paper. As the chocolate is not tempered, I recommend storing the cookie bark in the refrigerator where it will keep for up to 5 days.

Notes

Make sure you bake the cookie to a dark golden brown to ensure it’s crispy.
Use dark chocolate that is not overly sweet as the cookie is sweet enough with semisweet chocolate chips.
You can substitute dark chocolate chips for the chopped bars of chocolate. Sprinkle into a layer over the warm cookie and allow the chips to soften before spreading.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition