Chocolate Chip Cookie Bark
This Chocolate Chip Cookie Bark is a delicious fusion of gooey chocolate and crunchy cookie pieces—perfect for any occasion!
Equipment
- Mixing Bowls
- Whisk
- Baking Sheet
- Spatula
- Microwave-safe Bowl
Ingredients
- 1 cup unsalted butter melted
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1 ½ cups mini chocolate chips
- 8 ounces semi-sweet chocolate broken into squares
- 2 cups broken chocolate chip cookies
Instructions
- Preheat your oven to 350°F (175°C).
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted unsalted butter and granulated sugar until smooth and creamy. Add vanilla extract and mix well.
- In another bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the mini chocolate chips and broken chocolate chip cookies until evenly distributed.
- Pour the cookie mixture onto the prepared baking sheet and spread evenly with a spatula.
- Bake for 20-25 minutes or until edges are lightly golden. Remove and let cool completely in the pan.
- Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Pour the melted chocolate over the cooled cookie base and spread evenly with a spatula.
- Place in the refrigerator for at least 30 minutes to set. Once firm, break into pieces and serve.
Notes
- Try adding a sprinkle of sea salt on top of the melted chocolate for a gourmet touch.
- Store the bark in an airtight container at room temperature for up to a week or refrigerate for up to two weeks.
- Experiment with different types of chocolate like dark or white chocolate for unique variations.
- Use a mix of chocolate chips (milk, dark, and white) to create beautiful and tasty variations.