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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
