The first time I made this cookie bark, I made another batch the very next day. It was so good that I made it again a couple weeks later, and my mom is often requesting it again and again. I certainly don’t mind making it for her–both because it’s easy and because it’s tasty. I hope you can enjoy it too!
Servings: Three cookie sheets. Cuisine: American.
Total time: 30-40 mins.
Tags: Dessert.
Ingredients:
2 sticks (16 Tablespoons) of salted butter, softened
1 & ½ cups of granulated sugar
½ a cup of brown sugar, firmly packed
2 egg whites
2 teaspoons of vanilla extract
2 & ½ cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of mini chocolate chips
Directions:
Preheat oven to 375°F. Grease 1-2 sheet pans and set aside.
Cream butter and sugar in a medium bowl. Add egg whites and vanilla and mix until fully combined.
Add dry ingredients to bowl and stir. Put in chocolate chips and combine until everything is mixed well.
Divide the dough into three sections. Press into as thin a layer as possible with your hands. Sprinkle extra chocolate chops, if desired.
Bake one pan at a time for 10-14 minutes. Cookie bark should be a mid-brown color, though you can bake as little or as much as you like. Watch it closely or it may burn. Allow the pan to sit for about three minutes, then scrape up and place on cookie sheet, breaking into pieces as you go. (If you wait until it’s cool, it will not come off the baking sheet and you’ll have to stick it back in the warm oven for a few minutes.) Place in an airtight container or eat immediately. Enjoy!
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