To make Mini Chocolate Chip Cookies: In a medium bowl, stir together flour, baking soda and salt. Set aside.

In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat the room temperature butter until smooth and creamy. Add brown sugar and continue beating at medium speed, until light and fluffy. Beat in egg and vanilla extract and mix well.

Slowly add the flour mixture and continue mixing just until combined. Add ½ cup mini chocolate chips and mix well. Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour.

While cookies are chilling, preheat oven to 325 degrees Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Once cookie dough is chilled, remove from refrigerator. Using a teaspoon, scoop and roll dough and place approximately 1 inch apart on prepared baking sheets.

Bake at 325 degrees F for 9-10 minutes, or until golden brown. Cool cookies on baking sheets for 3-4 minutes, then transfer to a wire rack to cool completely.

Once cooled completely, break 10-12 cookies into large pieces to use for chocolate bark, reserving the remaining cookies to enjoy later.

To make the Chocolate Chip Cookie Bark: Line an 8x10-inch baking sheet with parchment paper.

Heat a small saucepan filled with 2-3 inches of water over medium-high heat. Top with a large metal or glass bowl, to form a double boiler, and add chopped semi-sweet chocolate to bowl and stir continuously until chocolate is completely melted.

Once chocolate is melted, pour melted chocolate onto prepared baking sheet and spread into an even layer using an offset metal or rubber spatula. Refrigerate chocolate for 15-20 minutes or until almost set. Note: If chocolate sets completely, chocolate layers will not set properly into one solid piece of chocolate bark.

Meanwhile, return small saucepan filled with 2-3 inches of water to stove top and heat to medium-high heat. Top with a clean large metal or glass bowl, to form a double boiler, and add chopped white chocolate to bowl. Stir continuously until chocolate is completely melted.

Once white chocolate is melted, pour over almost set semi-sweet chocolate layer on sheet pan. Carefully spread white chocolate into an even layer using an offset metal or rubber spatula. Press chocolate chip cookie pieces into the top of the white chocolate layer of the chocolate bark. Sprinkle the bark with the 2 tablespoons of mini chocolate chips.

Return bark to refrigerator and refrigerate for 30-45 minutes or until completely set. Once hardened, remove bark from sheet pan and peel away parchment paper. Place bark on a cutting board and use a large knife to cut into desired pieces. Store chocolate in an air tight container in the refrigerator for up to two weeks.