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Double Chocolate Brownie Cookie Bark

A stack of broken pieces of rich, dark Double chocolate brownie cookie bark sprinkled with flaky sea salt.

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Make this easy chocolate cookie bark for a rich, snackable treat combining brownie texture with cookie crunch. It is simple to prepare and looks great drizzled with sea salt.

Ingredients

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  • 1 cup unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1 teaspoon flaky sea salt, for topping

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the semi-sweet and milk chocolate chips.
  7. Spread the batter evenly onto the prepared baking sheet. The batter will be thick.
  8. Bake for 20 to 25 minutes. The edges should look set, but the center should still look slightly soft.
  9. Remove from the oven and immediately sprinkle the flaky sea salt evenly over the top.
  10. Let the bark cool completely on the baking sheet until firm, about 1 hour.
  11. Once cool, break the sheet into irregular, aesthetic chocolate shards for serving.

Notes

  • For a deeper chocolate flavor, substitute 1/4 cup of the all-purpose flour with an equal amount of cake flour.
  • You can use all semi-sweet chocolate chips if preferred for a less sweet result.
  • This homemade candy bark stores well in an airtight container at room temperature for up to five days.

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