Chocolate Chip Cookie Bark Recipe

Introduction

Chocolate Chip Cookie Bark is a delightful twist on classic cookies, featuring a thin, crispy base topped with melted chocolate chips. This easy-to-make treat combines the best of cookie and chocolate bark into one irresistible dessert perfect for sharing or snacking.

Ingredients

• 1 (16.5-ounce) tube refrigerated chocolate chip cookie dough (such as Pillsbury)
• 1 1/2 cups (9 ounces) semisweet chocolate chips
• Flaky salt, for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350°F and position a rack in the upper third. Line a large baking sheet with parchment paper.
2. Step 2: Break the cookie dough into 6 pieces and place them on the prepared baking sheet. Using your hands, press the dough into a very thin, even rectangle about 11 by 14 inches, making sure the thickness is consistent.
3. Step 3: Bake the dough until it is deeply browned and crisp all over, about 13 to 20 minutes.
4. Step 4: Immediately sprinkle the top with the semisweet chocolate chips and let them sit for 1 to 2 minutes until just melted. If the chocolate hasn’t fully melted, place the pan back into the warm (off) oven for about 30 seconds.
5. Step 5: Use an offset spatula to spread the melted chocolate into an even layer. Sprinkle flaky salt on top if desired.
6. Step 6: Let the cookie bark cool in the pan for about 20 minutes, then transfer to the refrigerator to chill until the chocolate is set, approximately 20 minutes.
7. Step 7: Break into pieces and serve.

Tips & Variations

• For extra texture, sprinkle chopped nuts or toffee bits over the melted chocolate before chilling.
• Use dark chocolate or white chocolate chips instead of semisweet for a different flavor profile.
• Press the dough thinly to ensure crispiness; thicker dough will yield a softer bark.
• If you don’t have flaky salt, a light sprinkle of kosher salt works well too.

Storage

Store leftover cookie bark in an airtight container at room temperature for up to 5 days. To keep the chocolate from softening, avoid storing in warm or humid areas. Enjoy straight from the container or let it come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cookie dough instead of refrigerated dough?

Yes, homemade dough works well as long as it can be pressed thinly. Adjust baking time to ensure it becomes crisp and fully cooked.

What if my chocolate chips don’t melt smoothly?

If the chocolate chips don’t melt evenly, gently reheating the tray in the warm oven for short intervals helps. Alternatively, you can microwave the chocolate chips separately and spread them over the baked cookie base.

Chocolate Chip Cookie Bark Recipe

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★★★★★

4.5 from 150 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: Approximately 12 servings 1x

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Description

This Chocolate Chip Cookie Bark is a delightful twist on traditional cookies, combining the chewy texture of chocolate chip cookie dough with a thin, crunchy bark topped with melted semisweet chocolate chips and a sprinkle of flaky salt. It’s easy to prepare with refrigerated dough and perfect for sharing or gifting.

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Ingredients

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Cookie Dough

• 1 (16.5-ounce) tube refrigerated chocolate chip cookie dough (such as Pillsbury)

Topping

• 1 1/2 cups (9 ounces) semisweet chocolate chips
• Flaky salt, for garnish (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and position an oven rack in the upper third position. Line a large baking sheet with parchment paper to prevent sticking.
2. Press Out Dough: Break the refrigerated cookie dough into six pieces and spread them evenly on the prepared baking sheet. Using your hands, press the dough into a very thin, even rectangle approximately 11 by 14 inches, ensuring the middle is spread out evenly for consistent thickness.
3. Bake the Cookie Bark: Bake the dough in the preheated oven until it is deeply browned all over and crisp, about 13 to 20 minutes, depending on your oven. Watch carefully to avoid burning.
4. Add Chocolate and Cool: Immediately after baking, sprinkle the semisweet chocolate chips evenly over the hot cookie bark. Let them sit for 1 to 2 minutes until they just begin to melt. If they don’t melt completely, place the pan back into the turned-off warm oven for about 30 seconds.
5. Spread Chocolate and Garnish: Using an offset spatula, spread the melted chocolate chips into an even layer over the cookie bark. Optionally sprinkle flaky salt on top to enhance flavor.
6. Chill to Set: Allow the cookie bark to cool on the pan for about 20 minutes, then transfer it to the refrigerator for about 20 minutes to let the chocolate fully set.
7. Serve and Store: Once set, break the cookie bark into pieces and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.

Notes

• For best results, use refrigerated cookie dough straight from the packaging without thawing.
• Adjust baking time based on your oven; watch closely after 13 minutes to prevent over-baking.
• Flaky salt is optional but enhances the chocolate flavor by adding a salty contrast.
• To make the chocolate melt faster, spread the chips in an even layer immediately after baking while the cookie is still hot.
• The cookie bark stores well at room temperature but avoid refrigeration after initial setting to prevent texture changes.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate chip cookie bark, easy cookie bark, baked cookie bark, semisweet chocolate, dessert bark