Go Back
Chocolate Chip Cookie Bark

Chocolate Chip Cookie Bark

Homemade chocolate bark using both semi-sweet and white chocolate that is then topped with homemade mini chocolate chip cookies. 

Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 1 pound bark
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • Mini Chocolate Chip Cookies:
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup packed dark brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips
  • --
  • Chocolate Chip Cookie Bark:
  • 8 ounces semi-sweet chocolate, chopped
  • 8 ounces white chocolate, chopped
  • 2 tablespoons mini chocolate chips
  • 10-12 prepared mini chocolate chip cookies


  1. To make Mini Chocolate Chip Cookies: In a medium bowl, stir together flour, baking soda and salt. Set aside.
  2. 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.
  3. 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.
  4. While cookies are chilling, preheat oven to 325 degrees Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  5. 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.
  6. 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.
  7. Once cooled completely, break 10-12 cookies into large pieces to use for chocolate bark, reserving the remaining cookies to enjoy later.
  8. To make the Chocolate Chip Cookie Bark: Line an 8x10-inch baking sheet with parchment paper.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

Recipe Notes


  • Store bought mini chocolate chip cookies can be substituted for the homemade mini chocolate chip cookies to save time.
  • Recipe total time does not include chill time of 1 hour 15 minutes.