Buttery crisp and tremendous chocolatey, this chocolate chip cookie bark is sure to be your new favourite solution to eat chocolate chip cookies. It’s fast and simple to make, and also you don’t even want a mixer. It’s a enjoyable salty and candy addition to a vacation cookie tray, and makes a considerate selfmade present to any cookie lover. (In case you even wish to share it!)
Recipe Inspiration
My kitchen assistant, Beth, got here up with at the moment’s recipe concept. She was impressed by a bundle of Tate’s vacation cookie bark, and introduced me the concept for a chocolate chip cookie bark. We examined a pair variations, tweaking the dough from my crispy chocolate chip cookies recipe. Immediately’s recipe the very best of the bunch. We then had the remainder of the crew style check, and ended up giving it to our households over Thanksgiving. Everybody raved (how are you going to not), and we knew we needed to share the recipe with you ASAP!
This toffee-tasting chocolate chip cookie bark is completely good for including to a vacation cookie selection tray: it’s a cookie-candy hybrid and also you won’t be able to cease consuming it…!!
Cookie Bark Recipe Snapshot
- Texture: Crispety, crunchety, with a soft-set chocolate topping, it’s like biting right into a crispy chocolate chip cookie… if that crispy cookie had been dunked in melted chocolate!
- Taste: Brown sugar and melted butter give this cookie bark a toffee-like taste. And, in fact, there’s loads of chocolate in each delectable chunk.
- Ease: It is a quite simple recipe and also you don’t even want a mixer. The toughest half is ready for the chocolate to set earlier than you’ll be able to dive in!
- Time: No dough chilling required! The dough comes collectively rapidly and bakes in about 20 minutes; then there’s a little bit of cooling/chilling time. From begin to snap-apart-and-eat, you’re taking a look at about 1 hour, 20 minutes.
Key Substances You Want & Why:
- Flour: The bottom of the cookie layer.
- Baking Soda: To assist the dough broaden whereas baking, and switch that pretty deep golden brown shade.
- Salt: To steadiness the candy.
- Melted Butter: Creaming room-temperature butter and sugar collectively aerates the cookie dough, making a softer, fluffier cookie. Since we wish a flat, crispy cookie texture right here, we’re utilizing melted butter… and a great little bit of it!
- Sugars: You want each white and brown sugar for this recipe. Brown sugar for taste, and white sugar to get the cookie crispy and caramelized within the oven.
- Egg Yolk: Simply the yolk right here, for richness and construction. Egg whites fluff up when overwhelmed or whisked. We wish to keep away from the fluff on this crispy cookie bark.
- Vanilla Extract: For taste.
- Mini Chocolate Chips: For the reason that dough is pressed so skinny, it’s greatest to make use of mini chocolate chips. In case you solely have regular-size chocolate chips, give them a tough chop so the items are smaller. Or be happy to omit them and make the cookie layer with out chocolate chips. You’ll nonetheless have chocolate in each chunk from the highest layer.
- Semi-Candy Chocolate: For the topping, you want 2 customary (4-ounce/113g) bars of semi-sweet or bittersweet chocolate, corresponding to Ghirardelli or Baker’s model.
In Images: Make Chocolate Chip Cookie Bark
To combine up the cookie dough, you want 1 bowl for the moist components and 1 bowl for the dry components. Combine each individually, after which mix. It’s a barely greasy dough:
Line a big baking sheet (12×17/13×18 inches, aka half sheet pan) with parchment paper. Press the cookie dough into a fair layer, urgent it to cowl all the parchment paper-lined baking sheet. It could take you a pair minutes, however I promise that finally you’re going to get it pressed skinny sufficient to cowl all the pan!
I like to make use of my fingers to press it down at first, after which I swap to an offset spatula to actually get the dough to all edges of the pan.
Bake at 375ºF for about 20 minutes. Observe that we’re baking at a better temperature than most of my chocolate chip cookie recipes. Whereas it bakes, chop up your chocolate for the topping. As a result of we wish the chocolate to soften right into a easy layer, keep away from utilizing chocolate chips, which comprise stabilizers that forestall them from absolutely melting.
Sprinkle the chopped chocolate everywhere in the scorching cookie layer, and return it to the oven for 1-2 minutes to soften the chocolate.
Take away the cookie bark from the oven, and use the again of a spoon or an offset spatula to unfold the chocolate into a fair layer to cowl the cookie practically to the perimeters. If you wish to add just a little further one thing on prime, earlier than the chocolate has an opportunity to set, sprinkle it with flaky sea salt or your favourite sprinkles. (This might additionally style incredible with chopped toffee bits, like we use to prime these peanut butter fudge puddles.)
Let the cookie bark cool on the baking sheet, then switch the entire thing to the fridge to set the chocolate (takes about half-hour).
As soon as the chocolate units, take it out of the fridge and minimize or break it into items. Simply wait till you hear that CRISP!
Does This Cookie Bark Keep Crispy?
For a number of days, sure! Cookie bark tastes greatest on the day and day after it’s made, however the texture remains to be good for a pair days after that. We seen it begins to style a bit stale round day 4 or 5. However actually, is it even attainable to have any of this chocolate chip cookie bark left for that lengthy? I doubt it!
Sally’s Cookie Palooza
This recipe is a part of my annual cookie countdown referred to as Sally’s Cookie Palooza. It’s the largest, most scrumptious occasion of the yr! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza web page together with:
Cookie Bark Recipe
Prep Time: 25 minutes
Prepare dinner Time: 20 minutes
Whole Time: 1 hour, half-hour (consists of cooling)
Yield: serves 20
Class: Cookies
Technique: Baking
Delicacies: American
Description
Buttery crisp and tremendous chocolatey, this chocolate chip cookie bark is sure to be your new favourite solution to eat chocolate chip cookies. It’s fast and simple to make, and also you don’t even want a mixer. It’s a enjoyable salty and candy addition to a vacation cookie tray, and makes a considerate selfmade present to any cookie lover. (In case you even wish to share it!)
Directions
- Preheat oven to 375°F (191°C). Line a 12×17-inch baking sheet (half sheet pan) with parchment paper. Put aside.
- Whisk the flour, baking soda, and salt collectively in a big bowl. Put aside.
- Whisk the melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract collectively till mixed. Pour into dry components and, utilizing a silicone spatula, combine every thing collectively till fully mixed. Fold within the mini chocolate chips. Dough can be very comfortable and look greasy.
- Press the dough into the ready pan, to a fair thickness—protecting all the parchment paper-lined baking sheet. I like to make use of my fingers to press it down at first, after which I swap to an offset spatula to actually get the dough to all edges of the pan. It’ll take a couple of minutes, however I promise finally you’re going to get it pressed skinny sufficient to cowl all the pan.
- Bake for 20–22 minutes, or till a deep golden brown on prime.
- Take away from the oven and sprinkle the chopped chocolate everywhere in the floor of the cookie. Return to the oven and bake for one more 1–2 minutes, to soften the chocolate.
- Place the pan on a cooling rack, and with an offset spatula (or the again of a spoon), unfold the chocolate in a fair layer over the cookie layer. Prime with flaky sea salt or sprinkles, if utilizing. Permit to chill for 20 minutes, then switch the pan, nonetheless on the cooling rack, to the fridge, and chill for at the least half-hour, till the chocolate is about.
- Break or minimize the cookie bark into bite-size items and luxuriate in!
- Retailer leftover cookie bark at room temperature in an hermetic container (with parchment paper between layers) for as much as 5 days. We seen it begins to style a bit stale round day 4 or 5. However actually, is it even attainable to have any of this chocolate chip cookie bark left for that lengthy? I doubt it!
Notes
- Freezing Directions: Bark may be frozen as much as 3 months. Thaw at room temperature or within the fridge. Texture gained’t be fairly as crispy after freezing and thawing.
- Particular Instruments (affiliate hyperlinks): Baking Sheets | Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula | Offset Spatula | Cooling Rack
- Baking Pan: It’s best to make use of a 12×17-inch or 13×18-inch baking pan. As a substitute, you’ll be able to strive utilizing 2 9×13-inch pans and stretching the dough as skinny as attainable between them. I’m not sure of the very best bake time, however it is going to be shorter. Similar oven temperature.
- Use Mini Chocolate Chips: For the reason that dough is pressed so skinny, it’s greatest to make use of mini chocolate chips. In case you solely have regular-size chocolate chips, give them a tough chop so the items are smaller and use 1/2 cup chopped chocolate chips. Or be happy to omit the chocolate chips and make the cookie layer with out them. You’ll nonetheless have chocolate in each chunk from the highest layer.
- Chocolate: You want 2 customary bars (4 oz./113g every) of semi-sweet or bittersweet baking chocolate. (Or be happy to make use of half chocolate and half white chocolate and swirl them collectively!) I like Ghirardelli, Baker’s, and Guittard manufacturers, which I discover within the baking aisle of my grocery retailer, close to the chocolate chips. As a result of we’re melting the chocolate, keep away from utilizing chocolate chips, which comprise stabilizers that forestall them from absolutely melting.