Description
Indulge in rich, gooey, and deeply chocolatey Double Chocolate Cookie Bark—featuring a perfect balance of crispy bark edges and chewy cookie centers studded with melty semi-sweet chocolate chips and dark chocolate chunks. Easy to make with pantry staples, this treat is perfect for sharing, gifting, or enjoying anytime you crave an irresistible chocolate dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free baking flour for gluten-free option)
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened (or dairy-free butter substitute)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate Mix-ins
- 1 cup semi-sweet chocolate chips (ensure gluten-free if needed)
- 1 cup dark chocolate chunks (or white chocolate chunks as variation)
Instructions
- Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ease clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined, ensuring even distribution of leavening and flavor.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated and brown sugar until creamy and fluffy, creating a smooth base for rich flavor and texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is well incorporated, which helps bind ingredients and add depth to the flavor.
- Combine Dry and Wet Ingredients: Slowly fold the dry mixture into the wet ingredients with a spatula, being careful not to overmix to keep the final texture tender and chewy.
- Fold in Chocolate Chips and Chunks: Gently stir in the semi-sweet chocolate chips and dark chocolate chunks to disperse pockets of melty chocolate throughout the dough.
- Spread the Dough and Bake: Transfer the dough onto the prepared baking sheet and spread it out evenly to about ½-inch thickness, then bake for 15-18 minutes until the edges are firm but the center is still soft.
- Cool and Break Into Pieces: Allow the cookie bark to cool completely on the baking sheet before breaking it into rustic shards or desired shapes for serving.
Notes
- Use room temperature butter for better creaming with sugars, leading to smoother dough and tender bark.
- Do not overmix the dough to avoid tough and dense bark.
- Watch baking time carefully; remove from oven as soon as edges set to keep the center soft and gooey.
- Cool completely before breaking to help bark harden and break easily.
- Optional: Chill dough for 30 minutes before baking for a thicker bark.
- For garnish, sprinkle flaky sea salt after baking or dust with powdered sugar.
- Store leftovers in an airtight container at room temperature for up to 5 days or freeze up to 3 months.
- Reheat pieces gently in the microwave for 10-15 seconds for a warm, melty experience.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 1/16 of recipe)
- Calories: 220
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: double chocolate cookie bark, chocolate dessert, easy chocolate recipe, chocolate bark, chewy chocolate cookies, gluten-free chocolate bark