Buttery crisp and super chocolatey, this chocolate chip cookie bark is bound to be your new favorite way to eat chocolate chip cookies. It’s quick and easy to make, and you don’t even need a mixer. It’s a fun salty and sweet addition to a holiday cookie tray, and makes a thoughtful homemade gift to any cookie lover. (If you even want to share it!)
Recipe Inspiration
My kitchen assistant, Beth, came up with today’s recipe idea. She was inspired by a package of Tate’s holiday cookie bark, and brought me the idea for a chocolate chip cookie bark. We tested a couple versions, tweaking the dough from my crispy chocolate chip cookies recipe. Today’s recipe is the best of the bunch. We then had the rest of the crew taste test, and ended up giving it to our families over Thanksgiving. Everyone raved (how can you not), and we knew we had to share the recipe with you ASAP!
This toffee-tasting chocolate chip cookie bark is absolutely perfect for adding to a holiday cookie variety tray. It’s a cookie-candy hybrid and you will not be able to stop eating it…!!
One reader, Susan, commented: “This recipe is amazing and so, so easy. It has just the right amount of crunch and sweetness. It is our new favorite treat. Thank you! ★★★★★”
Cookie Bark Recipe Snapshot
- Texture: Crispety, crunchety, with a soft-set chocolate topping. This is like biting into a crispy chocolate chip cookie… if that crispy cookie were dunked in melted chocolate!
- Flavor: Brown sugar and melted butter give this cookie bark a toffee-like flavor. And, of course, there’s plenty of chocolate in every delectable bite.
- Ease: This is a very simple recipe and you don’t even need a mixer. The hardest part is waiting for the chocolate to set before you can dive in!
- Time: No dough chilling required! The dough comes together quickly and bakes in about 20 minutes; then there’s a bit of cooling/chilling time. From start to snap-apart-and-eat, you’re looking at about 1 hour, 20 minutes.
Key Ingredients You Need & Why:
- Flour: The base of the cookie layer.
- Baking Soda: To help the dough expand while baking, and turn that lovely deep golden brown color.
- Salt: To balance the sweet.
- Melted Butter: Creaming room-temperature butter and sugar together aerates the cookie dough, creating a softer, fluffier cookie. Since we want a flat, crispy cookie texture here, we’re using melted butter… and a good bit of it!
- Sugars: You need both white and brown sugar for this recipe. Brown sugar for flavor, and white sugar to get the cookie crispy and caramelized in the oven.
- Egg Yolk: Just the yolk here, for richness and structure. Egg whites fluff up when beaten or whisked. We want to avoid the fluff in this crispy cookie bark.
- Vanilla Extract: For flavor.
- Mini Chocolate Chips: Since the dough is pressed so thin, it’s best to use mini chocolate chips. If you only have regular-size chocolate chips, give them a rough chop so the pieces are smaller. Or feel free to omit them and make the cookie layer without chocolate chips. You’ll still have chocolate in every bite from the top layer.
- Semi-Sweet Chocolate: For the topping, you need 2 standard (4-ounce/113g) bars of semi-sweet or bittersweet chocolate, such as Ghirardelli or Baker’s brand.
In Photos: How to Make Chocolate Chip Cookie Bark
To mix up the cookie dough, you need 1 bowl for the wet ingredients and 1 bowl for the dry ingredients. Mix both separately, and then combine. It’s a slightly greasy dough:
Line a large baking sheet (12×17/13×18 inches, aka half sheet pan) with parchment paper. Press the cookie dough into an even layer, pressing it to cover the entire parchment paper-lined baking sheet. It may take you a couple minutes, but I promise that eventually you will get it pressed thin enough to cover the entire pan!
I like to use my hands to press it down at first, and then I switch to an offset spatula to really get the dough to all edges of the pan.
TIP: If your butter has cooled too much and you’re having trouble spreading/pressing it, pop the baking sheet in the oven for just a minute to warm the dough, then try again.
Bake at 375ºF for around 15–20 minutes. Note that we’re baking at a higher temperature than most of my chocolate chip cookie recipes. Another note: if you are using a dark baking sheet, the bake time will be shorter than if you are using a light silver baking sheet, because a dark metal pan absorbs more heat. (You could also try baking the bark at 350ºF if you’re using a dark metal baking sheet.)
While it bakes, chop up your chocolate for the topping. Because we want the chocolate to melt into a smooth layer, avoid using chocolate chips, which contain stabilizers that prevent them from fully melting.
Sprinkle the chopped chocolate all over the hot cookie layer, and return it to the oven for 1-2 minutes to melt the chocolate.
Remove the cookie bark from the oven, and use the back of a spoon or an offset spatula to spread the chocolate into an even layer to cover the cookie nearly to the edges. If you want to add a little extra something on top, before the chocolate has a chance to set, sprinkle it with flaky sea salt or your favorite sprinkles. (This would also taste fantastic with chopped toffee bits, like we use to top these peanut butter fudge puddles.)
Let the cookie bark cool on the baking sheet, then transfer the whole thing to the refrigerator to set the chocolate (takes about 30 minutes).
Once the chocolate sets, take it out of the fridge and cut or break it into pieces. Just wait until you hear that CRISP!
Does This Cookie Bark Stay Crispy?
For a few days, yes! Cookie bark tastes best on the day and day after it’s made, but the texture is still good for a couple days after that. We noticed it starts to taste a bit stale around day 4 or 5. But really, is it even possible to have any of this chocolate chip cookie bark left for that long? I doubt it!
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.
Cookie Bark Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour, 30 minutes (includes cooling)
- Yield: serves 20
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Buttery crisp and super chocolatey, this chocolate chip cookie bark is bound to be your new favorite way to eat chocolate chip cookies. It’s quick and easy to make, and you don’t even need a mixer. It’s a fun salty and sweet addition to a holiday cookie tray, and makes a thoughtful homemade gift to any cookie lover. (If you even want to share it!)
Ingredients
- 1 and 1/3 cups (167g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted + slightly cooled
- 2/3 cup (133g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/2 cup (90g) mini chocolate chips
For Topping
- 8 ounces (226g) semi-sweet chocolate, finely chopped (two 4-ounce baking bars)
- optional: flaky sea salt or sprinkles, for topping
Instructions
- Preheat oven to 375°F (191°C). Line a light-colored 12×17-inch baking sheet (half sheet pan)* with parchment paper. Set aside.
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and, using a silicone spatula, mix everything together until completely combined. Fold in the mini chocolate chips. Dough will be very soft and look greasy.
- Press the dough into the prepared pan, to an even thickness—covering the entire parchment paper-lined baking sheet. I like to use my hands to press it down at first, and then I switch to an offset spatula to really get the dough to all edges of the pan. It will take a few minutes, but I promise eventually you will get it pressed thin enough to cover the entire pan.
- Bake for 18–20 minutes, or until a deep golden brown on top. Keep an eye on it after 15 minutes. If you are using a dark baking sheet, the bake time will be shorter than if you are using a light silver baking sheet, because a dark metal pan absorbs more heat. Again, keep an eye on it.
- Remove from the oven and sprinkle the chopped chocolate all over the surface of the cookie. Return to the oven and bake for another 1–2 minutes, to melt the chocolate.
- Place the pan on a cooling rack, and with an offset spatula (or the back of a spoon), spread the chocolate in an even layer over the cookie layer. Top with flaky sea salt or sprinkles, if using. Allow to cool for 20 minutes, then transfer the pan, still on the cooling rack, to the refrigerator, and chill for at least 30 minutes, until the chocolate is set.
- Break or cut the cookie bark into bite-size pieces and enjoy!
- Store leftover cookie bark at room temperature in an airtight container (with parchment paper between layers) for up to 5 days. We noticed it starts to taste a bit stale around day 4 or 5. But really, is it even possible to have any of this chocolate chip cookie bark left for that long? I doubt it!
Notes
- Freezing Instructions: Bark can be frozen up to 3 months. Thaw at room temperature or in the refrigerator. Texture won’t be quite as crispy after freezing and thawing.
- Special Tools (affiliate links): Baking Sheets | Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula | Offset Spatula | Cooling Rack
- Baking Pan: It is best to use a 12×17-inch or 13×18-inch baking pan. Instead, you can try using 2 9×13-inch pans and stretching the dough as thin as possible between them. I am unsure of the best bake time, but it will be shorter. Same oven temperature. Another note: if you are using a dark baking sheet, the bake time will be shorter than a light silver baking sheet, because a dark metal pan absorbs more heat. You could also try baking the bark at 350°F (177°C) if you are using a dark metal baking sheet.
- Use Mini Chocolate Chips: Since the dough is pressed so thin, it’s best to use mini chocolate chips. If you only have regular-size chocolate chips, give them a rough chop so the pieces are smaller and use 1/2 cup chopped chocolate chips. Or feel free to omit the chocolate chips and make the cookie layer without them. You’ll still have chocolate in every bite from the top layer.
- Chocolate: You need 2 standard bars (4 oz./113g each) of semi-sweet or bittersweet baking chocolate. (Or feel free to use half chocolate and half white chocolate and swirl them together!) I like Ghirardelli, Baker’s, and Guittard brands, which I find in the baking aisle of my grocery store, near the chocolate chips. Because we’re melting the chocolate, avoid using chocolate chips, which contain stabilizers that prevent them from fully melting.
Reader Comments and Reviews
Oh man this is AMAZING. And so easy!!
If you are into bark and not normal chocolate-chip cookies, this is divine. Five stars from me! Made these changes:
– As another reader suggested, rolled out dough between two sets of parchment paper, so much easier and faster. Patched up the edges with overhang.
– I took out mine at minute 9. Cookies are not baked for much longer than 10min and this is even thinner and baked at a slightly higher temperature. I believe 15min are already too long, so this very short time worked better for me. Just look for a golden crust and check your dough early on.
-We could hardly wait for it to cool. Devoured within an hour and will make this again very soon!
Awesome!!! I made these when we had guests staying for a long weekend. Everybody loved it! My husband said he couldn’t keep from going back to the cookie jar for anothert piece, over and over again! I’ve made them two more times, to give to friends, who loved it also. Easy recipe, delicious results!
I followed the advice of one of the other commenters and rolled the dough out between two pieces of parchment cut to the size of the pan and it worked great- I can see how frustrating trying to mush the dough out to the size of the pan could be otherwise. I also started with watching the pan at 15 minutes like Sally recommended and it was golden brown right at that point so I pulled it out to sprinkle the chocolate on. This is definitely a recipe you have to watch closely, so don’t walk away from it! But otherwise, very simple and tasty.
Such a great recipe! It was so easy to make and absolutely delicious! I gave some to a bunch of people at work and everyone loved it! I ended up using dark chocolate for the top since that’s what I had on hand, but I’m sure it’s great with the semisweet as well
So delicious and easy to make! My husband said it was the best thing he ahas ever had!
These were so easy to make and went so fast!!
Mine was more like 11×15….couldnt get it any bigger and I cooked for 14 minutes…maybe next time I’d turn down to 350 after 10 minutes. First time commenting on this recipe
5 stars for my new favorite snack recipe! I love the ease and minimal clean up with the preparation, but the combination of the sweet, salty and chocolate is what makes this new recipe shine. These are crispy, so if you are a soft cookie lover, you may enjoy some of Sally’s other chocolate chip cookies more. For us, and for the friends I shared them with,, they were perfect and pretty with crushed peppermint, or sprinkles on top. The bark broke easily to package and everyone who has tried them has asked for the recipe. Thank you Beth and Sally for another fun and flavorful recipe.
This recipe is amazing and so, so easy. It has just the right amount of crunch and sweetness. It is our new favorite treat. Thank you!
It came out perfect! Addictive! I baked it for 16 minutes, then 2 minutes with the chopped chocolate, and it was just like described. Chopped chocolate toffee sprinkled on top took it above and beyond!
I needed a cc cookie like Tate’ for a recipe. This was perfect!!!! Came out great and Tate’s don’t even come close to how good these taste. Thank you!!
i am dissapointd. i usually love your recipes. more than half of th3e bottom of these burned. i cooked for less time than indicated and i have a new oven. i am a food stylist so i know how to bake. what a big waste of ingredients. i am so bummed
Hi Hannah! Even new ovens are usually not the temperature they say they are. We always recommend using an in-oven thermometer for best results, and always keep an eye on baked goods in the oven. Thanks for giving this recipe a try!
Big hit with old and young! Quick, easy, and ingredients I always have on hand. Also liked not having to bother with my mixer – just had to clean up two bowls.
These turned out so wonderful! I love a crispy cookie and these hit the mark.
Could I melt the chocolate and pour it over the baked cookie, or does it have to melt directly on the cookie? I’m afraid of over baking by putting it back in the oven. Thank you.
Hi Courtney, you can definitely do it that way. Enjoy!
I have made this recipe three times now in a week. It is absolutely amazing!!
I was wondering- would there be a way to adjust the recipe to add cocoa powder to make a chocolate cookie base?
Hi Courtney, so glad you love this recipe! We haven’t tested it with a chocolate cookie base, so that would likely take a few more rounds of testing to get it right. If you decide to try it, let us know how it turns out!
I’m usually a Sally fan, but these were a flop. They just taste like overbaked chocolate chip cookies. Not the worst thing in the world, but definitely won’t make them again.
This was our experience too, Natalie. Sadly, the ratio of chocolate to cookie wasn’t quite right so we missed the yummy bark experience and tasted only overbaked cookie. They will be eaten and enjoyed by some at our party tomorrow I’m sure, but they won’t be made again. We topped ours with christmas sprinkles which looks fun and festive but wow, what a mess these will be to eat! lol! The amount of cookie crumbs and sprinkles on the counter just from cutting it up was a lot (but to be expected and not a fault of the recipe per se.)
I made this recipe and had a hard time getting it to the edges of my pan which was slightly smaller than recommended in the recipe. You definitely have to like crispy chocolate chip cookies (which we do fortunately). On the plus side, these are very addictive. Pretty sure my A1C has gone up a couple points in the last couple of days.
I made two batches of the Cookie Bark, and divided it into 20 snack bags for my Bible Study group. It’s another terrific Sally recipe which will be among my go-to cookies! Thanks so much!
I knew this was going to be a disaster when I saw to bake it for 20 – 22 minutes at 375. Mine was burnt at 15 minutes. Burnt beyond eating it so it all just got thrown out. Never again……
This is a nice and easy Christmas cookie. It also tastes delicious! Doesn’t need to just be a Christmas cookie either, I will be making this all year long!
This recipe was so easy and so good! I made it for little treat bags to give to my coworkers for the holidays. I personally love a crunchy chocolate chip cookie, and this hits the spot!! I would only say that I baked the cookie part for 20 minutes, but I might lessen that by just a minute, it was slightly more baked than I wanted it to be at the end after putting it back in to melt the chocolate. Regardless, I’m sure I’ll be making this recipe again!
My boyfriend is gluten-free/celiac and I’m lactose intolerant (fine with what is in chocolate w/ a pill) so I subbed King Arthur’s GF Flour and County Crock Plant Butter for the flour and butter. It worked out PERFECTLY and even my family members without dietary restrictions loved them! I’ll definitely be adding this to the rotation of baked goods I make!
So glad you posted this! That was exactly what I was going to buy to use!
Would this work with 1 to 1 gluten free all purpose flour?
Hi Kelly, a reader has reported back success using gluten free flour. I have not tested it.
Thanks for responding! I just saw their note!
Kelly – I only use gluten free flour in all my recipes. Either Bob’s Red Mill or King Arthur – both 1 to 1 – always a success!! Never had any complaints and unless I tell them, they don’t know I use G-F flour!!
I think I forgot my star rating in my review. 5 stars!
Also, I wanted to mention that instead of messing around with pushing the dough all over in the pan, I simply put the dough on a piece or parchment, topped with another piece of parchment and rolled it out to about the size of the pan. I lifted that bottom parchment and set it in the pan with very minimal adjusting at that point – this just seemed easier than trying to spread, press and work around the edges of the pan to get the dough flat-ish.
Delicious!
Wished I had done that trick!! Recipe is excellent and very good straight from freezer!
Made this as a neighbor gift and used Kate M’s excellent rolling pin tip (using 1 silpat below the dough and a sheet of parchment on top) which made it easy to roll out. We tasted some of the extra pieces and it was amazing; the little sprinkle of sea salt adds the perfect balance.
We really like this recipe! It’s all prepped to go to Game Night tonight and I think it’ll be a big hit there! It’s quite easy to make and a super interesting treat to bring that’s not cookies. I’m a bit sad because I love sweet/salty treats and I was really looking forward to adding the flaky sea salt at the end, however, I completely forgot. Next time!
Thanks for a fun new recipe, Sally and friends!
This looks like the perfect addition to my holiday cookie list!
Is there any reason why a chopped chocolate bar or chopped chocolate chips wouldn’t work inside the dough? I know you said you can leave it out if you don’t have mini chips (which I don’t!), but then it will lose that cute chocolate chip cookie look that I love.
Hi Sophia! You can absolutely use a chopped chocolate bar or chopped regular-size chocolate chips in the dough!
I made this recipe for a Holiday party and it was a huge hit! The only issue I had was 20 min bake time was a bit long for my oven, and so the edges were burnt – may go for 18 min next time to keep the crunch. Still so delish, even the slightly burnt edges got devoured! Also I only had chocolate chips so I used those and it still turned out great.
Thanks for another amazing recipe!
What? This is absolutely genius! Thank you Beth! I need to make this asap, I am a huge cookie monster and love chocolate chip cookies, never thought of making it as a bark. Will report back but I am almost certain I will eat it all myself.
Did you test this with browned butter? Wondering if that would add to the toffee-flavor notes in the resulting cookie or if it would taste burnt….
Hi Trish, we did. We had trouble with the texture drying out, as a result of moisture loss. After slightly increasing the butter, it just made the bark taste greasy. I’m sure you could try something like milk for the moisture, but we did not test it.
Do you recommend adding about 1 tbsp of milk if using browned butter? I’m looking forward to trying this out!
I wanted to make these with caramel nibs but would the cookie be greasy if I substituted them?
It’s likely the dough would be quite greasy, yes. But you can certainly try it.
I browned the butter. I thought it was very good. The cookie did cook very fast. I think I took it out at 17 minutes which was probably a minute too late. I liked the crispness. It tasted a lot like Brownie Brittle to me.
Same… wish I would’ve checked it a minute earlier, but it’s still tastes fantastic!
I did half dark chocolate and half milk chocolate on top… the middle were both chocolates meet is my favorite