Chocolate Chip Cookie Bark
This Chocolate Chip Cookie Bark is a one-pan dessert with crisp edges, a chewy cookie base, and a snappy chocolate topping that breaks into shards.
Servings 6 people
Ingredients
Cookie Layer
- ½ cup 113 g unsalted butter, melted & slightly cooled
- ½ cup 100 g granulated sugar
- ½ cup 110 g light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups 190 g all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- ¾ cup 130 g mini chocolate chips
For the top
- ½ cup red & pink M&M’s plus more for topping
- 1 cup dark chocolate for the top
- 1 teaspoon coconut oil optional but highly recommend!
Instructions
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy, about 30 seconds. Add in the egg and whisk until fully combined, about 30 seconds, then stir in the vanilla extract.½ cup 113 g unsalted butter, melted & slightly cooled, ½ cup 100 g granulated sugar, ½ cup 110 g light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- Add the all-purpose flour, baking soda, and salt to the bowl. Using a rubber spatula, fold the dry ingredients into the wet ingredients just until no dry streaks remain. Gently fold in the mini chocolate chips.1½ cups 190 g all-purpose flour, ½ teaspoon baking soda, 1 teaspoon fine salt, ¾ cup 130 g mini chocolate chips
- Press the cookie dough evenly into the prepared baking sheet, aiming for about ¼-inch thickness.
- Bake for 16–18 minutes, or until the entire surface is evenly golden and set with no pale center. Remove from the oven and allow the cookie slab to cool completely in the pan.
- Once cooled, Melt the chopped chocolate in the microwave in 20-second intervals, stirring between each, until smooth. If adding, add the coconut oil and stir until melted.1 cup dark chocolate for the top, 1 teaspoon coconut oil
- Spread a thin, even layer of melted chocolate over the bottom of the cookie slab. Sprinkle the M&M’s right on top and a little salt.½ cup red & pink M&M’s
- Transfer the cookie slab to the refrigerator and chill for 15–20 minutes, or until the chocolate is fully set. Break into irregular bark pieces before serving or storing.