Easy Chocolate Chip Cookie Bark

The first time I made this Chocolate Chip Cookie Bark, my kitchen filled with the most incredible buttery, caramel-like aroma that took me right back to my childhood bakery visits.

This Chocolate Chip Cookie Bark combines everything I love about crispy cookies with an irresistible layer of rich chocolate on top.

My family now hovers in the kitchen as it bakes, breaking into spontaneous cheers when I finally announce it’s ready to snap apart.

I’ve always been a cookie lover, but there’s something magical about the crispy-crunchy texture of this bark that makes it impossible to stop at just one piece.

After countless batches and tweaks to get the perfect balance of butter, sugar, and chocolate, this recipe has become my go-to when I need a guaranteed crowd-pleaser.

What Makes This Chocolate Chip Cookie Bark Special

I adore how this recipe gives me all the flavor of classic chocolate chip cookies but in a completely different experience.

The thin, toffee-like cookie layer shatters with the most satisfying crisp, while the smooth chocolate topping adds the perfect rich contrast.

The best part? I can make this without even pulling out my mixer! In just over an hour, I can go from ingredients to sharing this irresistible treat.

My friends now request this instead of traditional cookies because it’s so unique and absolutely addictive.

This Chocolate Chip Cookie Bark always brings a smile to my face—just like my The Best Chewy Chocolate Chip Cookies and Thick Peanut Butter Cookies. You’ve got to try them next!

Ingredients You Need for Chocolate Chip Cookie Bark

• 1 and 1/3 cups (167g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, melted and slightly cooled
• 2/3 cup (133g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 1 large egg yolk (just the yolk!)
• 2 teaspoons pure vanilla extract
• 1/2 cup (90g) mini chocolate chips
• 8 ounces (226g) semi-sweet chocolate, finely chopped (I use two 4-ounce baking bars)
• Optional topping: flaky sea salt or festive sprinkles

I always keep mini chocolate chips on hand for this recipe since they distribute better in the thin dough. If you only have regular chips, I just give them a quick chop.

For the topping, I prefer baking bars over chocolate chips since they melt much more smoothly without stabilizers getting in the way.

How to Make Chocolate Chip Cookie Bark

1. Prepare my oven and pan: I preheat my oven to 375°F (191°C) and line my largest baking sheet (12×17-inch) with parchment paper. This higher temperature helps achieve that perfect crispy texture.
2. Mix the dry ingredients: In a large bowl, I whisk together the flour, baking soda, and salt, then set it aside.
3. Combine the wet ingredients: In another bowl, I whisk the melted butter (not too hot!), granulated sugar, brown sugar, egg yolk, and vanilla extract until well combined. Unlike many cookie recipes, I don’t cream the butter and sugar since I want that flat, crispy result.
4. Make the dough: I pour the wet ingredients into the dry ingredients and gently mix with a silicone spatula until completely combined. Then I fold in the mini chocolate chips. The dough will look very soft and somewhat greasy – that’s exactly what I want!
5. Press into the pan: This is where I put in a little elbow grease! I press the dough evenly across the entire parchment-lined baking sheet. I start with my hands and then switch to an offset spatula to get it perfectly even and all the way to the edges. It takes a few minutes, but it’s worth the effort.
6. Bake the cookie layer: I bake it for 18-20 minutes until it turns a deep golden brown. I start checking at 15 minutes since oven temperatures can vary.
7. Add the chocolate topping: Once the cookie layer is perfectly baked, I remove it from the oven, sprinkle the chopped chocolate evenly over the surface, and return it to the oven for just 1-2 minutes to melt the chocolate.
8. Spread the chocolate: I remove the pan and immediately spread the melted chocolate into an even layer using an offset spatula or the back of a spoon. This is when I sprinkle on sea salt or festive sprinkles if I’m using them.
9. Cool and set: I let the bark cool at room temperature for about 20 minutes, then transfer the entire pan to the refrigerator for at least 30 minutes until the chocolate is completely set.
10. Break and enjoy: My favorite part! I either cut it neatly with a sharp knife or just break it into irregular pieces with my hands for a more rustic look. That crisp snap sound is so satisfying!

Tips for the Best Chocolate Chip Cookie Bark

The key to perfect cookie bark is getting the dough spread thin and evenly. I take my time with this step, using an offset spatula to ensure consistent thickness.

If the dough sticks to your hands or spatula, I find that slightly dampening them with water helps tremendously.

I never substitute chocolate chips for the top layer! They contain stabilizers that prevent them from melting smoothly. I always use baking bars that I chop myself for that perfect melt.

When spreading the melted chocolate, I work quickly while it’s still hot and fluid.

For the most amazing flavor contrast, I always add a light sprinkle of flaky sea salt on top. The sweet-salty combination takes this cookie bark to a whole new level.

During the holidays, I sometimes divide the melted chocolate and tint half with red or green food coloring, then swirl them together for a festive look.

How do I ensure my cookie bark stays crispy?

I store mine in an airtight container with parchment paper between layers. The bark stays wonderfully crisp for about 3-4 days at room temperature.

After that, it begins to lose some of its crunch, but the flavor is still amazing! In my house, it never lasts more than two days anyway.

---

Can I add other mix-ins to the cookie layer?

Absolutely! I’ve tried tiny bits of toffee, finely chopped nuts, and even crushed peppermint candies during the holidays.

Just make sure any additions are small in size so they don’t interfere with getting the dough thin and even.

---

Why do you use just an egg yolk instead of a whole egg?

I’ve found that using just the yolk gives me a richer, denser cookie base. Egg whites can make cookies puff up, which is the opposite of what I want for this crispy bark texture.

The yolk provides structure without adding excess moisture.

Print

Can I freeze this cookie bark?

Yes! I wrap it tightly with parchment between layers, then place it in a freezer-safe container for up to 3 months.

I will say that while it’s still delicious after freezing, the texture isn’t quite as crispy. I prefer making it fresh when possible.

---

Can I make this in a different sized pan?

If you don’t have a large sheet pan, I’ve successfully divided the dough between two 9×13-inch pans.

The baking time is shorter—usually around 12-15 minutes—but the result is just as delicious. Just watch it carefully to avoid overbaking.

Serving Suggestions

This Chocolate Chip Cookie Bark is my secret weapon for holiday cookie exchanges because it’s so unique among the usual round cookies.

I break it into different sized pieces and arrange them in a pyramid on a serving platter for dramatic effect.

For gifting, I layer pieces between parchment in a pretty tin or box tied with ribbon. I’ve even crushed some of the bark and sprinkled it over ice cream as a crunchy topping—absolutely divine!

During the winter holidays, I serve small pieces alongside mugs of hot chocolate with whipped cream, and the combination makes everyone smile.