Chocolate Chip Cookie Bark

Course: Dessert
Dessert Type: Misc. Desserts
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16
Calories: 532kcal
Author: Elizabeth LaBau
This Chocolate Chip Cookie Bark is super easy to scarf down and ten seconds later you realize it's all gone! Oops. I added toasted walnuts and coconut to mine and they were superb!
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Ingredients

For the Cookie Chunks:

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup butter 2 2/3 oz, melted
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 egg at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup miniature chocolate chips

For the Bark:

  • 2 lbs semi-sweet chocolate
  • chocolate thermometer
  • 2/3 cup toasted walnuts coarsely chopped
  • 1/3 cup toasted shredded coconut

Instructions

To Make the Cookie Chunks:

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9x9 pan with foil and spray it with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for now.
  • In a large mixing bowl, blend together the melted butter and both sugars. Add the egg and vanilla extract, and beat until it’s well-combined. Turn the mixer off and add the dry ingredients, then mix on low just until most of the flour is incorporated. Finish mixing by hand, scraping the bottom and sides of the bowl with a rubber spatula. Add the miniature chocolate chips and stir them in.
  • Scrape the dough into the prepared pan and spread it into an even layer—it will be a very thin layer. Bake for 18-20 minutes, until golden brown on top. Remove from the oven and let it cool completely. Once cool, take the cookie out of the pan and cut it into thin rows, between 1/4-1/2 inch wide, then cut the rows across so you’re left with about 4 cups of small cookie cubes.

To Make the Bark:

  • Line a baking sheet with parchment or foil and set aside for now. Remove at least a quarter of the chocolate (about 8 oz) and set it aside—it doesn’t have to be a precise amount. Chop the remaining 3/4 chocolate into small pieces, and place in a microwave-safe bowl.
  • Microwave the chopped chocolate in 30-second intervals, stirring after every 30 seconds. Once melted and smooth, insert the chocolate thermometer and make sure that it has reached a temperature of 115° Fahrenheit (46° C) on the thermometer. If it’s not close to that, heat it in short bursts until it reaches the right temperature.
  • Add the reserved block of chocolate and stir it in. Continue to stir the chocolate frequently as the block of chocolate melts and the chocolate cools. When it reaches 90° F (32° C), test it to see if it’s in temper. Smear a bit of chocolate onto a piece of parchment. If it starts to set within a few minutes, your chocolate is in temper. If it remains wet-looking and does not set, continue to stir the chocolate and let it cool a few more degrees before testing again. Once tempered, remove any excess unmelted chocolate from the bowl and set aside to use at a later time.
  • Add the cookie cubes, the chopped walnuts, and the toasted coconut. Stir until everything is coated with chocolate, then scrape the candy out onto the prepared baking sheet. Spread it into a thin layer—it’s easier to eat if the bark isn’t too thick. If desired, sprinkle the top of the bark with more chopped nuts or chopped coconut while the chocolate is still wet. Let it set completely at room temperature.
  • Once set, cut or break the bark into small pieces. Store Chocolate Chip Cookie Bark in an airtight container for up to a week.

Notes

I hope you have your tempering pants on, because this bark works much better if you temper the chocolate! I’ve included brief instructions in the recipe below, but for an in-depth discussion, with pictures, see this post on how to temper chocolate. If you don’t temper the chocolate, you’ll probably want to store the bark in the refrigerator so the chocolate doesn’t bloom or get soft. The chocolate chip blondie recipe yields about 4 cups of cubed cookies, so if you don’t want to make the cookies from scratch, substitute 4 cups of (soft!) bakery-style chocolate chip cookie cubes.

Nutrition

Calories: 532kcal | Carbohydrates: 50g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 24mg | Sodium: 95mg | Potassium: 380mg | Fiber: 5g | Sugar: 34g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 4.3mg