A twist on the traditional chocolate bark, this crispy cookie, baked whole in a baking sheet and drizzled with chocolate, is a must-try. Wait until the cookie has cooled completely to easily break into pieces.
- Portion size 50 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in vanilla and salt. Stir in flour in 3 additions to make dry, crumbly dough. Stir in chocolate chips.
Knead just until dough comes together; pat evenly into parchment paper–lined 17- x 11-inch (43 x 28 cm) rimmed baking sheet. Cover surface with plastic wrap; using rolling pin, roll over surface, pressing to edges. Remove plastic wrap; bake in 325°F (160°C) oven until firm to the touch and edges are beginning to turn golden, 30 to 34 minutes. Let cool completely in pan; break into about 50 bite-size pieces.
Drizzle melted chocolate over cookie pieces; refrigerate until set, about 20 minutes. (Make-ahead: Layer between waxed paper; store in airtight container for up to 5 days.)
Nutritional facts per piece: about
- Fibre 1 g
- Sodium 56 mg
- Sugars 8 g
- Protein 1 g
- Calories 114.0
- Total fat 7 g
- Potassium 31 mg
- Cholesterol 12 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
%RDI
- Iron 4.0
- Folate 5.0
- Vitamin A 4.0
