Chocolate Chip Cookie Bark

Ingredients

1 (16.5-ounce) tube refrigerated chocolate chip cookie dough (such as Pillsbury)

1 1/2 cups (9 ounces) semisweet chocolate chips

Flaky salt, for garnish (optional)

Instructions

Preheat the oven to 350°F.

Position an oven rack in the upper third position. Line a large baking sheet with parchment paper.

Press out the dough:

Break the dough into 6 pieces and place on the prepared pan. Using your hands, press the cookie dough into a very thin, even rectangle (about 11 by 14 inches). Be sure to spread out the middle so that the dough is an even thickness.

Bake until deeply browned all over and crisp, 13 to 20 minutes.

Add the chocolate and cool:

Immediately sprinkle the top with the chocolate chips and let sit until just melted, 1 to 2 minutes. If your chocolate hasn’t quite melted, stick the pan back in the warm (turned off) oven for about 30 seconds.

Spread the chocolate into an even layer using an offset spatula. Sprinkle with flaky salt, if using. Let cool in the pan, about 20 minutes. Transfer to the refrigerator to chill until the chocolate is set, about 20 minutes. Break into pieces and serve.

Store any leftovers in an airtight container at room temperature for up to 5 days.

Description

I was preparing a meal with a 10 year old granddaughter and chose this simple recipe for her to make. It was a perfect choice.

Servings

Lots

Notes

This worked so well as she could make the entire recipe by herself. The best part is that it is really good. We used about 1/2 cup more chips than called for.

Source

Simply Recipes