Description
Irresistible chocolate chip cookie bark delivers pure indulgence with crisp cookie base and rich chocolate layers. Crumbly, sweet, and totally addictive, this dessert brings classic cookie flavors into a shareable, break-apart treat you’ll crave again and again.
Ingredients
Scale
Main Dry Ingredients:
- 1 cup (4 ¼ ounces / 120 grams) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
Sugar and Butter Ingredients:
- ½ cup (100 grams) packed light brown sugar
- 6 tablespoons (85 grams) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
Chocolate Ingredients:
- ½ cup mini semisweet chocolate chips, plus more for sprinkling
- 12 ounces (340 grams) good quality dark chocolate (60-70%), chopped (set aside a few larger chunks for tempering purposes)
Instructions
- Arrange the oven rack in the center position and heat to 300°F. Cover a large baking sheet with parchment paper.
- Combine flour, cornstarch, salt, and brown sugar in a stand mixer bowl. Mix thoroughly until ingredients are evenly distributed.
- Pour melted butter and vanilla into the dry mixture. Blend on low speed until a crumbly texture forms. Gently fold in mini chocolate chips, ensuring even coverage.
- Use hands to lightly compact the dough, creating clusters of varying sizes ranging from pea to marble dimensions. Scatter the crumbles across the prepared baking sheet in a single, uneven layer.
- Bake the crumble mixture for 15 minutes, watching for a light golden-brown coloration on the bottom. Remove from oven and allow complete cooling.
- Create a double boiler using a heat-safe bowl positioned over simmering water. Melt most of the chopped chocolate, stirring periodically until smooth and reaching 115-120°F.
- Remove chocolate from heat, placing the bowl on a kitchen towel to stabilize. Allow chocolate to cool, stirring gently until temperature drops to 80-84°F.
- Introduce reserved chocolate chunks, stirring consistently. Return to low heat until chocolate reaches 88-91°F, ensuring precise tempering.
- Eliminate any remaining solid chocolate pieces. Pour the tempered chocolate onto a lined baking sheet, spreading evenly with an offset spatula.
- Immediately sprinkle chocolate cookie crumbles, additional mini chocolate chips, and optional edible glitter across the surface.
- Let the bark set in a cool environment. If tempering was incomplete, refrigerate for approximately 30 minutes until firm.
- Once completely set, fracture or slice the bark into bite-sized segments for serving.
Notes
- Precise temperature control is crucial for perfectly tempered chocolate, ensuring a glossy, crisp finish that prevents rapid melting.
- The cookie base requires minimal handling; gentle kneading helps create varied crumb sizes for textural interest and rustic appearance.
- Use high-quality chocolate and mini chips for enhanced flavor complexity and smoother melting characteristics.
- Create visual appeal by sprinkling extra chocolate chips and edible glitter before the chocolate sets completely.
- Achieving the right chocolate temperature (80-91 degrees F) guarantees professional-looking bark with a satisfying snap.
- Store bark in an airtight container at cool room temperature to maintain optimal texture and prevent chocolate bloom.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 202
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 16 mg