Triple chocolate cookie bar recipe with chocolate chips and toasted coconut
" data-orig-size="3925,5529" data-image-title="Chocolate and coconut cookie bark" data-image-caption="" aperture="aperture" />Have you heard of cookie bark before? I came across this idea on Pinterest and was immediately intrigued – with a name like cookie bark who wouldn’t be? It sounded so good! To be honest I’m not sure what the exact definition of cookie bark is as there seem to be endless variations out there… chocolate poured on top of a cookie slab, cookies crumbled over a layer of chocolate, cookies mixed into chocolate, cookie dough sandwiched between layers of chocolate, thin bark, chunky bark… it seems anything goes.
Triple chocolate cookie bars in a bowl with chocolate chips, cookie crumbs and toasted coconut
" data-permalink="https://cupcakesandcouscous.com/2024/10/23/chocolate-chip-and-coconut-cookie-bark/img_5232/" data-orig-size="3874,5437" data-image-title="Chocolate and coconut cookie bark" data-image-caption="" aperture="aperture" />While the jury is out on the official definition I’m declaring this as my version and I’m sure you’ll enjoy this cookie bark recipe as much as we do. I decided that with a combination of chocolate chip cookie dough and chocolate bark I couldn’t go far wrong, and this was the result. A chunky chewy choc chip cookie block topped with dark and milk chocolate, toasted coconut and cookie crumbs. I’ve not had any complaints from the friends who have tried it yet so I’m going with it!
If you enjoyed this recipe you may also want to try these bar-one cookies, or this hazelnut, cranberry and pistachio chocolate bark. Don’t forget to tag me in your creations, I love seeing them!
CHOCOLATE CHIP & COCONUT COOKIE BARK
- Servings: Makes 20 blocks
- 100 g butter, room temperature
- 120 g castor sugar
- 1 large egg
- 1.25 ml (¼ tsp) vanilla extract
- 150 g plain flour
- 2.5 ml (½ tsp) baking powder
- 75 g dark chocolate chips
- 1.25 ml (¼ tsp) coconut oil
- 75 g dark chocolate, melted
- 30 g milk chocolate, melted
- 15 ml (1 tbsp) coconut flakes, lightly toasted
1.) Preheat the oven to 170°C. Line a 20 cm square baking tin with baking paper and grease lightly.
2.) Place the butter and sugar in a mixing bowl and cream for a few minutes until pale and fluffy. Mix in the egg and vanilla extract.
3.) Add the flour, baking powder and chocolate chips. Mix to combine.
4.) Roll 3 teaspoons of dough into three small balls. Place in the baking tin and bake for 8 minutes until golden around the edges. Set aside to cool.
5.) Press the remaining dough into an even layer in the tin. Bake for 25-30 minutes until golden on the surface. Set aside to cool completely.
6.) Stir the coconut oil into the dark chocolate. Pour the chocolate over the cooled cookie square. Drop spoonfuls of milk chocolate over the dark chocolate and use a skewer to swirl together and create patterns. Crumble the cookies you baked earlier over the top and sprinkle with coconut. Set aside until the chocolate has set.
7.) Cut the cookie square into 20 blocks and store in an airtight container.