Chocolate Chip Cookie Bark Recipe
This delightful Chocolate Chip Cookie Bark combines the crisp texture of baked cookie crumbles with the rich indulgence of smooth, tempered dark chocolate. It’s the perfect treat for those who appreciate the nuances of homemade sweets with a gourmet twist. With only a few steps and ingredients, you can create an irresistible snack that’s both a visual and flavorful treat.
Ingredients
- 1 cup (4 1/4 ounces) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1/2 cup mini semisweet chocolate chips, plus more for sprinkling
- 12 ounces good quality dark chocolate (60-70%), chopped (reserve a few larger chunks for tempering)
Directions
- Preparation: Preheat your oven to 300 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Cookie Crumbles:
- In the bowl of a stand mixer, whisk together the flour, cornstarch, salt, and brown sugar.
- Add the melted butter and vanilla, mixing on low speed until a crumbly dough forms.
- Fold in the mini chocolate chips. The dough will be dry but should clump together when squeezed.
- Knead the dough slightly, then crumble it in various sizes on your prepared sheet.
- Bake for 15 minutes until the edges are golden. Allow to cool completely.
- Temper the Chocolate:
- Melt most of the chopped dark chocolate over a double boiler, stirring until it reaches 115-120 degrees F.
- Remove from heat and cool to 80-84 degrees F.
- Introduce the reserved chocolate chunks to seed the tempering process, returning it briefly to heat until it reaches 88-91 degrees F.
- Ensure all chocolate is melted and smooth.
- Assemble the Bark:
- Pour the tempered chocolate onto a lined baking sheet, spreading evenly.
- Sprinkle the cooled cookie crumbles and extra mini chocolate chips over the top, pressing gently to adhere.
- Allow to set in a cool place. If necessary, chill briefly to firm up.
- Serving: Break the bark into pieces and serve as a delightful snack or dessert.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories: 150 per serving
- Servings: 10
Chocolate Chip Cookie Bark is not just a dessert; it’s a conversation starter. Perfect for gatherings, or as a thoughtful gift, its blend of textures and rich chocolate flavor is sure to please. Enjoy the process of making this treat almost as much as you will enjoy eating it!
Chocolate Chip Cookie Bark
- Total Time: 35 minutes
- Yield: 10 1x
Description
Chocolate Chip Cookie Bark combines the nostalgic flavors of classic chocolate chip cookies with the rich, velvety texture of dark chocolate bark. This recipe is a perfect blend of crunchy cookie bits and smooth chocolate, making it an irresistible treat for any occasion.
Ingredients
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon kosher salt
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips, plus more for sprinkling
12 ounces good quality dark chocolate (60-70%), chopped (set aside a few larger chunks for tempering purposes)
Instructions
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer, whisk to combine flour, cornstarch, salt, and brown sugar. Add melted butter and vanilla and mix on low speed until a crumbly dough is formed. Add mini chips and stir until evenly distributed. Dough will appear dry and crumbly, but should stick together when squeezed.
Slightly knead dough to bring it together into some larger pieces, then crumble in a single layer on prepared baking sheet. Aim for various sizes, from pea-sized to marble-sized; break any larger pieces into smaller chunks. Bake for 15 minutes or until bottoms are lightly golden brown. Remove from oven and let cool completely.
Meanwhile, place most of your chopped chocolate (reserve a few large chunks for later) in a double boiler or a heat-proof bowl set over a pot of barely simmering water. Let it melt fully, stirring occasionally, until the temperature reaches 115-120 degrees F.
Remove chocolate from heat, setting it on a kitchen towel to stabilize and absorb the water. Gently stir until chocolate cools to approximately 80 to 84 degrees F.
Drop in the reserved large chunks of chocolate (ensure they show no signs of bloom or streaks), stirring gently but consistently. Return to the double boiler or ‘warm’ setting until chocolate reaches 88 to 91 degrees F, no higher.
Remove any remaining chunks of solid chocolate. Pour tempered chocolate onto a parchment or silicone-mat-lined baking sheet, spreading into an even layer using an offset spatula. Working quickly, sprinkle with chocolate crumbles, extra mini chocolate chips, and edible glitter as desired.
Set pan in a cool place until completely set. If your chocolate is not tempered, refrigerate the bark for about 30 minutes until firm. Break or cut the bark into bite-sized pieces.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 150 kcal