Cookie Dough Bark

Cookie Dough Bark

Ingredients:

Cookie Dough

• ½ cup softened salted butter

• ¼ cup granulated sugar

• ¼ cup light brown sugar, lightly packed

• 1 tsp vanilla extract

• 2 cups Bob’s Red Mill Super-Fine Almond Flour

• ½ tsp kosher salt

• ½ cup chocolate chips (semi-sweet or dark recommended)

Chocolate Layer

• 7 oz chocolate chips (semi-sweet or dark recommended)

• 2 Tbsp coconut oil

• 1 tsp flaky salt (for topping)

Prep Time: 75 minutes

Cook Time: 0 minutes

Yields 12 servings

In a large bowl or standing mixer, combine the softened butter, sugars, and vanilla extract until smooth and creamy. Gradually add in the almond flour and kosher salt until the dough has formed. Gently add in the chocolate chips. Pour the dough onto a parchment lined cookie sheet, and use your hands to press it into a large rectangle, about ½” thick. 

In 30 second increments, melt down the additional chocolate. Fold in the coconut oil and stir until silky smooth. Pour the chocolate all over the cookie dough until it’s fully covered. Sprinkle with flaky salt (or kosher salt), and chill for at least 30-45 minutes. The longer it sets in the fridge, the better. When you’re ready, slice them into squares and serve cold. I recommend that you don’t leave them out for too long as they will soften and get too messy.